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Ingredients
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Vegetables
Liquids
Seasonings
Method
Preparation
- 1
- 2
Cook the Vegetables
In a large pot, add the sliced leeks, potatoes, and onion. Pour in the vegetable broth and bring to a boil over medium heat. Reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender.
Blending and Cooling
- 3
Blend the Soup
Once the vegetables are tender, remove the pot from heat. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- 4
Add Cream and Season
Stir in the heavy cream, salt, and white pepper. Mix well to combine.
- 5
Cool the Soup
Allow the soup to cool to room temperature, then cover and refrigerate for at least 2 hours, or until chilled.