Ingredients

The following ingredients have 6 Servings
  • 3 cups low or no-sodium vegetable or chicken broth, divided
  • 3 Tbsp. unsalted butter
  • 4 leeks
  • 1/2 tsp. salt
  • chives
  • 3 (15 oz.) cans sliced potatoes
  • 2 cups ice cubes
  • 2 cups half and half cream
  • A pinch of nutmeg

Instruction

  • Measure 1 cup of the broth into a large pot or bowl (something big enough to fit 7 cups of soup) and put it into the freezer.
  • Warm the butter in a large pot or Dutch oven over low heat. Meanwhile trim, split and finely chop the leeks. Put them into a sieve and rinse them well to remove all dirt.
  • Increase the heat under the pot to medium-high and add the leeks. Stir and then cover.
  • Let them cook for about 4 minutes stirring occasionally and always putting the cover back on. If they start to brown a bit, reduce the heat.
  • While the leeks cook, put the remaining 2 cups of the broth in a microwave-safe bowl and microwave it until very hot, about 3 minutes. Add the hot broth and the salt to the leeks. Simmer until leeks are very soft, about 2 minutes more. While they soften, finely chop 1/4 cup of chives (these are for the garnish). Open and drain the potatoes.Once the leeks are soft, remove pot from the heat. Remove the chilling broth from the freezer.
  • Put the broth from the freezer and half of the potatoes into the blender and puree until smooth. Transfer it to the cold bowl and add the ice cubes. Put the leek and broth mixture and the remaining potatoes into the blender and puree until smooth. Transfer it to the cold bowl. Stir in the half and half and the nutmeg. Stir until ice cubes have melted. Serve in bowls topped with the chives.