Chilled Mexican Potato-Leek Soup

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Preparation info

  • Serves

    8–10

    • Difficulty

      Easy

Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Known in Mexico as sopa de poro y papa, this creamy Mexico City favorite speaks to the comforting, diverse cuisine of the nation. In summer, serve it chilled, in a nod to French vichyssoise, but it’s also good served hot on a cold night.

Ingredients

  • 4 tbsp. unsalted butter
  • 3 medium leeks, white and light green parts only, coarsely chopped and rinsed
  • 2 med

Method

  1. Melt butter in a 4-qt. saucepan over medium. Cook leeks, onions, and potato, stirring occasionally, until soft, about 20 minutes. Add stock and bay leaf and simmer, stirring occasionally, until potato is mushy, about 35 minutes. Season with salt and pepper. Working in batches, purée soup in a blender until smooth. Transfer soup to a pitcher or bowl and chill for 2 hours.