A Thick and creamy potato soup with leeks and onions served cold.

  • Preparation Time:
  • Cooking Time:
  • Good for: yield 8-10


1 1/2 tablespoons of butter
1/2 pound thinly sliced leeks
6 sliced green onions
2 1/2 pounds potatoes, peeled and sliced
3 cups water
1 cup milk
1 1/2 cups half and half
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons chopped green onions



Melt butter in a deep pan. Saute thinly sliced leeks and sliced green onions over low heat until soft. Add the sliced potatoes and water. Bring to a boil then reduce heat and simmer for one hour. Remove from the heat and puree in a blender or food processor. Refrigerate for at least one hour.
Before serving, stir in the cold milk and half and half. Add salt, pepper, and when well mixed, sprinkle the chopped green onions on top. Serve cold.