© Katherine Stetson

A superb spring and summer soup.

  • 2 leeks
  • 1 medium yellow onion, chopped
  • 1 shallot, chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 russet baking potatoes, peeled and cubed
  • 2 cups chicken stock
  • 1 ½ cups water
  • ½ teaspoon thyme
  • 1 cup heavy cream
  • bunch of fresh chives
  • sea salt, to taste
  • freshly ground pepper, to taste

Cut away dark green leek tops and reserve for another use.  Trim off the root end and quarter the leeks lengthwise.  Separate layers and rinse thoroughly under running water to remove any sand or silt.  Chop or slice the leeks into small pieces.

In a soup pot over medium heat, combine olive oil, butter, leeks, onion, shallot and thyme and cook, stirring occasionally, until vegetables are softened and still pale.  Add the chicken stock, water and potatoes and bring to a low boil.  Reduce heat and simmer, covered, until potatoes are tender.

Puree the soup with an immersion blender or in a food processor until smooth.  Season to taste with sea salt and freshly ground pepper.  Pour mixture into a non-reactive bowl and let cool.

Whisk in the heavy cream and refrigerate until ready to serve.  Top each serving with freshly snipped chives.

Copyright © Katherine Stetson, all rights reserved.