cold potato leek soup

Always in the mood for soup, I decided to make this cold potato leek soup for my lunch and served it with camembert, rice thins, and iced tea. It tastes like spring.

Potato Leek Soup

1 lb. potatoes, peeled and cubed

6 1/2 c. homemade stock

4 medium leeks, trimmed and washed

2/3 c. sour cream

salt and pepper

1. Boil potatoes in the stock in a stockpot. Reduce heat and simmer for 15-20 minutes

2. When the potatoes are barely tender, add the leeks. Season with salt and simmer for an additional 10-15 minutes. You can thin the soup with additional stock or water, if desired.

3. Puree the soup with the aid of a hand blender. Add the sour cream to garnish, if desired.