Ingredients
Scale
- 2 large leeks, sliced
- 1 lb. potatoes, peeled and chopped
- 4 cups chicken stock
- 1 1/2 cups half and half
- A dash of nutmeg
- 2 tablespoons fresh chives, chopped
Instructions
- Over medium high heat, bring the chicken stock to a boil
- Add leek and potatoes and reduce heat, simmering covered for 30 minutes
- Remove from heat to cool
- Blend the soup in batches until smooth
- Pour in half and half and stir to combine
- Refrigerate for 1 hour or overnight
- Serve chilled sprinkled with nutmeg and chives
Notes
1 hour chill time
- Prep Time: 25 mins
- Cook Time: 30 mins