Red Meat Allergy Friendly Chilled Potato & Leek Soup
Total time2 hr 50 min
Prep time20 min
Cook time30 min
4.7(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
Soup
- 2 tbsp garlic-infused oil
- 1 tbsp unsalted butter
- 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 taste
- ¼ tsp white pepper
- ½ cup heavy cream
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!