Ingredients
3 T. olive oil
1 medium white onion, outer layer removed and sliced
3 large leeks, washed and sliced
3 green onions, sliced, white and green parts separated
3 cups chicken or vegetable stock
1 ¼ pounds Idaho potatoes, peeled and cut into small cubes
3 T. butter, unsalted
salt and pepper, to taste
Optional: 3 slices bacon, cooked crispy and crumbled, or Vienna sausages, sliced.
Directions
- Add olive oil to bottom of heavy stock pot and sauté onions over medium-high heat for 4 or 5 minutes, until softened. Add leeks and white part of green onions to pot and continue cooking for another 2-3 minutes.
- Add 1 ½ cup chicken or vegetable stock and bring to a boil. Cover and reduce heat to low. Simmer for approximately 6 or 7 minutes before adding diced potatoes and remaining stock. Replace cover and cook until potatoes are very soft, approximately 20 minutes.
- Remove from heat, uncover and stir in butter and season with salt and pepper, to taste.
- Allow soup to cool before transferring in batches to a blender or food processor. Puree each batch until smooth and transfer to a storage or serving container. Cover and place in the refrigerator for several hours. Once chilled, adjust seasonings as desired.
- Serve chilled or at room temperature. Garnish with the reserved thinly sliced green onion tops, crumbled bacon, or Vienna sausages, if desired.
