Potatoes are used to being baked, stuffed or mashed as side dishes, but what if you blend them up with some cream? Suddenly that side dish is a delicious main course.
The weather in Southern California has been very strange as of late. One day the temperature is in the 50s and the next it’s in the mid-80s. There’s no rhyme or reason to these fluctuations — they just are. So when the weather’s all over the map, it’s hard to figure out what to make for dinner. When it’s cold and windy, all I want is a big hot bowl of soup or chili. But when it’s hot and sticky out, nothing makes me happier than a salad or cold soup, which is why I recently made this cold potato soup. The potatoes and cream make it thick and rich to coat your bones if it’s chilly, but the cooler temperature that comes from refrigerating it for a few hours makes it the perfect choice when the thermometer reaches into the red.
Cold potato soup
- 1 leek, chopped
- 1 onion, chopped
- 2 tablespoons butter
- 4 Yukon Gold potatoes, peeled and chopped
- 2 cups chicken or vegetable stock
- 1/2 cup milk
- Salt and pepper to taste
- 1/2 cup heavy cream
- Cook the leeks, onion and butter in a large saucepan over medium-high heat until tender, about four minutes. Stir in the potatoes and stock and bring to a boil.
- Reduce the heat to low, cover and simmer for 35 to 40 minutes or until the potatoes are very tender. Using an immersion blender, blend until smooth. Stir in the milk and bring to a boil.
- Remove the pan from the heat. Stir in the salt, pepper and cream and let cool. Cover and chill for at least three hours before serving.