Chilled Mexican Potato-Leek Soup from Soups and Stews by The Editors of Saveur

Ingredients

• 2 medium white onions, coarsely chopped
• 3 medium leeks, white and light green parts only, coarsely chopped and rinsed
• 8 cups vegetable or chicken stock
• 1 medium russet potato, peeled and coarsely chopped
• 4 tbsp. unsalted butter
• ½ cup crema or sour cream, to garnish
• Extra-virgin olive oil, to garnish
• 2 tbsp. finely chopped chives, to garnish
• 1 bay leaf
• Kosher salt
• freshly ground black pepper
• Grilled bread, for serving (optional)