Cold Leek and Potato Soup

This recipe from Wales is beautifully cool and creamy for the summer.
Serves: 8

6 Leeks, washed and finely sliced
2 Small Onions, peeled and finely chopped
25 Gram Butter (1 oz)
3 Large Potatoes, about 175g (6 oz), peeled & sliced
1.2 Litres Chicken stock, or vegetable stock (2 pints)
600 ml Milk (1 pint)
Freshly ground black pepper
300 ml Double or whipping cream, whipped until it just holds a peak (1/2 pint)
2 Tablespoon Fresh chives, chopped, to garnish
Fry the leeks and onions in the butter over a gentle heat until translucent but not brown.

Add the potatoes, stock and 1 teaspoon of salt and boil for 30-35 minutes.

Put the mixture in a blender or through a sieve and return it to the heat.

Add the milk.

Season with salt and pepper, increase the heat and bring the mixture just to the boil.

Remove from the heat, cool and then chill in the refrigerator for at least 2 hours.

Fold in the whipped cream, sprinkle with chopped chives and serve immediately.

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