Cold Potato Leek Soup

Ingredients

• 2 leeks (white part only)
• 300 g starchy potatoes
• 1 onion
• 2 Garlic cloves
• 1 tbsp butter
• Salt
• white pepper
• a pinch nutmeg
• 500 ml vegetable broth
• 500 ml milk
• 250 g heavy cream
• 1 handful flat-leaf parsley

Instructions

1. 1.

   Clean, wash and slice the leeks into rings. Peel and dice the potatoes. Peel and finely chop the onion and garlic; sauté both in butter until translucent. Add the potatoes and leeks, season with salt, pepper, and nutmeg, then pour in 500 ml broth and milk.

2. 2.

   Simmer gently covered for about 30 minutes until the vegetables are tender. Strain through a sieve, return to heat, add cream, and if needed top up with more broth so the soup has a thick consistency. Taste again, stir in parsley leaves, and chill until serving. Transfer to suitable glasses or containers for picnics.