A memory from my childhood I still enjoy today.
1 large russet potato
3 medium-sized leeks
3 Tbsp (45 mL) extra-virgin olive oil
1 tsp (5 mL) lemon juice
1 tsp (5 mL) freshly ground white pepper to taste
5 cups (1.25 L) low-sodium chicken or vegetable broth
3/4 cup (180 mL) 15% cream or homogenized milk
Peel and cut potato in 1/2 in (1.25 cm) cubes for a total of 1 1/2 cups (350 mL). Soak in cold water while preparing recipe, to avoid browning.
Cut dark green part off leeks and discard. Clean leeks by cutting in half lengthwise and rinsing under cold water while separating leaves. Drain well. Thinly slice both white and light green parts of leeks.
Pour oil in large casserole and heat over medium heat. When oil is hot, add sliced leeks, lemon juice, and pepper. Mix well and stir until leeks are coated with oil. Cover and cook for about 8 to 10 minutes, stirring regularly. If the leeks start to brown, lower the heat.
Bring heat to high and add broth to leeks. Bring to a boil. As soon as soup is boiling, drain potatoes and add to leeks. When soup returns to boiling, lower heat to low and simmer slowly, covered, about 10 to 15 minutes, until potatoes are cooked.
In blender or food processor, purée soup in batches until smooth. Transfer to large bowl and let soup cool, without covering. When at room temperature, put into fridge and chill thoroughly for at least a few hours or until ready to serve.
Serve very cold in chilled bowls; add cream or milk with chives as a garnish.
Each serving with cream contains: 191 calories; 4 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 15 g carbohydrates; 1 g fibre; 89 mg sodium
source: “Cold Soups“, alive #357, July 2012