A cool, creamy leek and potato soup that's best made ahead and served straight from the fridge.
Ingredients:2 Tbsp butter 1 Tbsp olive oil 2 very large leeks (the ones I used for this were massive! If your leeks are normal, use 3.) 3 organic Yukon gold potatoes 2 cloves of garlic 2 1/2 cups chicken or vegetable stock 1 bay leaf pinch of nutmeg 1 cup heavy cream salt and pepper chives
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
Just right for...:Elegant evenings, Quick & easy, Picnics, Summer favorites
Top 8 allergens?:gluten-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:0-15 minutes
Total time (inc active/prep):30-45 minutes
Serving suggestions:Serve chilled or at room temperature.
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