Cream of Leek and Potato Soup (Vichyssoise) 

This recipe is adapted from Anthony Bourdain’s recipe from Les Halles. Smooth and oh so creamy. Serve this warm on a cold wintery night, or cool it down and chill to serve on a hot summery day.

Ingredients

8 leeks, whites and light green parts only, washed and thoroughly rinsed. 

Finely sliced. *

2 medium/large Yukon Gold potatoes – cubed

4 tbsp butter, melted

2 1/2 cups chicken stock 

2 cups half & half

Dash of fresh nutmeg

Chives, minced for garnish

Olive oil to drizzle on top of soup

*pro-tip: Save the dark green parts to use as a bouquet garnish for future roasts, stews and soups. Keep in the freezer tightly sealed til ready to use.

Directions 

Sauté leeks on medium to medium-low in a soup pot with the melted four tablespoons of butter for 5 minutes or until softened. Add cubed potatoes. Sauté for 5 minutes more, being mindful not to brown the leeks or potatoes. 

Add chicken stock. Bring to a boil. Return heat to low and simmer for 35 minutes. 

When done simmering, transfer leeks to a blender (if your blender is small do this in batches). Be very mindful that when you blend the hot soup, cover the top of the lid with a kitchen towel and press down so as not to have the lid pop off. The soup is hot and this can turn into a 3rd degree burn if you’re not careful. 

Blend until fully smooth. Return to soup pot, add the half and half. Taste for seasoning. Grate a small amount of nutmeg. Stir to combine. Cook on low for another 10-15 minutes. Ladle soup into serving bowls, top with chives and a drizzle of olive oil. You can even drizzle a little cream on top for presentation.