Preparation info

  • Difficulty


  • Makes

    6 to 8


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Rich, cold, luscious potato soup. Make early in day and refrigerate


  • ¼ c. unsalted butter
  • 4 leeks, chopped
  • 1 onion, minced
  • 1 qt. chicken broth
  • 1 sprig parsley
  • 1 branch celery Salt
  • Pepper
  • Few grains ground nutmeg
  • Few drops Worcestershire sauce
  • 2 potatoes, peeled and thinly sliced
  • 1 c. heavy cream
  • Chopped chives


  • Melt butter over low heat. Add leeks and onion; cook slowly until tender, but not brown.
  • Add chicken broth, parsley, celery, salt and pepper to taste, nutmeg, Worcestershire sauce and potatoes. Cook until potatoes are tender.
  • Put through fine sieve into china or glass bowl. Stir in heavy cream; chill. Serve cold, sprinkled lightly with chives.