Low Iodine Chilled Potato & Leek Soup
Total time2 hr 50 min
Prep time20 min
Cook time30 min
4.7(9)
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Learn more →Ingredients
4 servings
Soup
- 2 tbsp garlic-infused oil
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 ½ cups leek green tops, thinly sliced (green parts only, thoroughly washed)
- 1 ½ lb yukon gold potatoes, peeled and cut into 1-inch cubes
- 4 cups chicken broth
- ½ tsp fine sea salt, plus more to tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
- ¼ tsp white pepper
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
For serving
- 2 tbsp scallion green tops, thinly sliced (optional)
- 1 tsp chives, finely snipped (optional)
Instructions
- 1
Heat the garlic-infused oil and butter in a large saucepan over medium heat until the butter is melted and the mixture is shimmering, about 1 minute.
- 2
Add the leek green tops and cook, stirring occasionally, until softened and bright green, about 4–5 minutes.
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