• 3 T butter
  • 3 large onions, thickly sliced
  • 3 to 4 leeks, carefully cleaned and sliced
  • 1 1/2 qts. chicken stock
  • 1 c chopped celery
  • 4 medium potatoes, peeled and sliced
  • Salt and white pepper, to taste
  • 1 c sour cream
  • 1 c medium cream
  • Dash liquid hot pepper sauce
  • Minced chives


In large soup pot or kettle, melt butter; add onions and leeks and cook until soft but not browned, about five to seven minutes. Add chicken stock, celery, potatoes and salt and white pepper, to taste. Cook over medium heat until potatoes are very soft; about 40 minutes. Puree cooked mixture in blender on fast speed; transfer soup to large bowl and cool to room temperature. Pour into jars or freezer containers, leaving about three inches of head room; cover tightly and freeze.To serve: Thaw soup mixture and transfer to large bowl. Add sour cream, cream and hot pepper sauce. Puree in blender again; transfer to individual cream soup cups or a large tureen. Sprinkle with chives. Serve ice cold. Makes about 10 servings.

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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson