Melt butter in large
soup pot. When melted, stir in leeks and onions. Sauté over medium
heat, stirring constantly and not allowing them to colour, until just
softening, about 4 minutes.
Add potatoes and stock.
Simmer for about 20 minutes, until soft. Let cool slightly.
Blend in a food processor,
if a more robust texture is sought, a food mill or sieve.
Add cream and seasoning.
When tasting for seasoning, remember that cold foods need more salt. This
may be served hot or cold.
Serve in a large white
soup bowl with heart shaped croutons.
Serves: 4 - 6
for Meryl's Valentine Day menu back
to cold soup article