• 4 tablespoons butter
• 6 to 8 leeks, white parts only, washed
• 8 potatoes, peeled and cubed
• 1 tablespoon salt
• 5 cups chicken stock
• 2 cups half and half
• Pinch of nutmeg
• White pepper, to taste
• 1 cup heavy cream
• Fresh chives for garnish
Serves 4 to 6
In a large saucepan over medium heat, melt the butter. Add the leeks and
cook until transparent, 8 to 10 minutes. Add potatoes, salt and stock and
simmer 30 minutes or until potatoes are tender.
Transfer mixture to a food
processor or blender and process until smooth. Pour into a large bowl, add
half and half, nutmeg, and pepper, cool, then refrigerate.
To serve, stir in
cream, ladle into soup bowls, and sprinkle with chives.