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“This recipe came from, submitted by Gladys/PR. I had to share this one, it's so good on a hot summer night!”
3hrs 30mins

Ingredients Nutrition

  • 5 cups chicken stock
  • 3 cups potatoes, peeled and sliced
  • 2 tablespoons butter
  • 3 cups leeks, white bulbs sliced, no green
  • 1 onion, sliced
  • 1 cucumber, large, peeled, seeded, and sliced
  • 1 12 cups heavy cream
  • 14 teaspoon nutmeg
  • 3 tablespoons chives, minced
  • salt and pepper


  1. Pour stock into large saucepan, add potatoes and bring to a boil.
  2. Reduce the heat, cover and simmer for 20 minutes, or until the potatoes are tender.
  3. Heat the butter in a skillet, add leeks and onion and saute over low heat for 5 minutes.
  4. Either use an immersion blender after adding leek mixture to the liquids or in batches, combine vegetables and stock in the processor, add cucumbers and puree.
  5. Pour mixture into large bowl.
  6. Stir in cream, add nutmeg, salt and pepper, stir and chill for a couple of hours.
  7. Serve in soup bowls or wine glasses garnished with minced chives.

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