Yukon Golds, with their rich flavor and medium starch content, are the best choice for this cold soup. Serve it as a first course or as a light lunch, accompanied by a green salad.

YEILDS ABOUT 6 CUPS; SERVES 6

INGREDIENTS

• 4 medium leeks, trimmed, washed, and sliced 1/8 inch thick (about 3 cups)
• 2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
• 2 cups whole milk
• Kosher salt
• 1 cup heavy cream
• 1 Tbs. thinly sliced fresh chives, for garnish

INSTRUCTIONS

1. Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
2. Bring to a simmer over medium-high heat.
3. Add 11/2 tsp. salt, reduce the heat to medium-low, and simmer until a potato slice falls apart when poked with a fork, about 20 minutes.
4. Remove from heat, stir in the cream, and let cool briefly.
5. Purée the soup, preferably using a regular blender and working in batches, filling it only halfway each time.
6. Strain the puréed soup through a fine sieve.
7. Let cool to room temperature, stirring occasionally to prevent a skin from forming, and then refrigerate until thoroughly chilled.
8. Before serving, thin the soup with water if necessary until it reaches the consistency of heavy cream.
9. Season to taste with salt.
10. Serve cold in chilled bowls, garnished with the chives.

NUTRITION INFORMATION PER SERVING:

• 300 CALORIES | 7g PROTEIN | 30g CARB | 18g TOTALFAT | 11g SATFAT | 5g MONO FAT | 1g POLYFAT | 65mg CHOL | 210mg SODIUM | 2g FIBER