Prep: 30 minutes Cook: 1 hour Chill: 2-4 hours
I don't often serve soups during the summer months, but this is one exception because it is meant to be served very cold. Make this ahead of time and keep in the refrigerator until ready to serve.
- 3 cups potatoes, peeled and chunked
- 1 1/2 cups onion, chopped
- 1/2 cup leek, sliced
- 5 cups water
- 1/2 tsp white pepper
- 1 tbsp soy sauce (optional)
- chopped parsley or chives (garnish)
Place all ingredients for soup in a large pot and simmer over medium-low heat until potatoes are very soft, about 1 hour. Blend until smooth. Chill.
Garnish with chopped parsley or chives. Serve very cold.