This is a refreshing, flavorful soup. And because there are such interesting flavors going on here, it's best to make this a day ahead to give the flavors a chance to mingle and merge. A summer palate pleaser.
¼ cup butter
2/3 cup leeks (white part only), chopped
1/3 cup yellow onion, chopped
1 bay leaf
¾ pound potatoes, peeled and diced
2 cups chicken broth
2 ½ cups cucumber, peeled, seeded, chopped
1 cup half and half cream
Salt & white pepper to taste
3 T fresh dill
2 t. “Hot & Spicy” seasoning
Melt butter in saucepan. Add leeks, bay leaf and onion. Cover and cook about 10 minutes, stir occasionally. Discard bay leaf. Add potatoes and chicken broth, simmer about 20 minutes. Mix chopped cucumber into soup. Puree in blender or processor in batches. Add cream, dill weed, salt, pepper, and “Hot & Spicy.” Cover and refrigerate until well chilled. Serve chilled. If it gets too thick overnight, you can thin to preferred consistency with a little additional chicken broth.
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