This is a fairly simple soup to make, but it does require a couple hours to chill so plan ahead.
- 2 lbs potatoes skinned and diced small
- 4 large leeks cleaned and finely sliced, about 6 cups
- 8 cups vegetable stock
- 1 cup dry white wine
- 1 1/2 cups heavy cream
- 6-8 garlic scapes chopped fine
Combine potatoes, leeks, broth and wine in a large stock pot and cook at a low simmer until potatoes are tender, about 40 minutes. Using an immersion blender or food mill process until smooth. Pass soup through a fine mesh sieve, then return to pot and add 1 cup cream and scapes and season with salt and pepper. Bring back to a simmer and cook 10 minutes then remove from heat and chill. Place a piece of plastic wrap on the surface of the soup to prevent skin from forming. Beat remaining cream until thick but peaks do not form. Stir a tbsp of cream into each bowl of soup.