Moo's Cold Cucumber Soup

This soup is easy to prepare and makes for a cool, summer treat. But because the flavors need to mature, you do have to plan ahead and keep overnight before serving. For a change of flavor (to spice things up a bit) you can add cilantro and when serving put a dot of Asian Chili Paste with Garlic or Black Bean with Garlic Sauce on top.

1 1/2 quarts broth, either chicken or vegetable
1 1/2 cups potato, pared, diced
2 cups cucumber, pared, seeded and sliced thin
1 cup fresh leeks (white part only), chopped fine
Cucumber and fresh dill for garnish

Boil potato in about half the chicken broth--until soft. Sauté cucumber slices and chopped leeks in butter until soft but not brown. Add potato and broth as well as the remaining broth to the cucumbers and leeks and bring to boil. Lower heat and simmer for 5 minutes. Set aside to cool. Pour cooled ingredients into food processor and blend until smooth. Set aside, cover and chill overnight. To serve, pour into chilled bowls and garnish with thin slices of cucumber and chopped dill.