Recipe created and prepared by Chef Crusco Catering in Austin, Texas
Ingredients
- 3-4 small Leeks – white part mainly (cleaned and sliced)
- 4-5 tbsps. Unsalted Butter
- 1 tbsp. EVOO
- 1 Large Russet Potato – peeled and cut into cubes
- Few pinches fresh Nutmeg – use a grater with whole nutmegs
- Sea Salt & Fresh Ground Pepper – to taste
- 4-5 cups Chicken stock
- 1 cup Heavy Cream (some more for garnish)
- Fresh Chives – finely chopped for garnish
Directions
- In a large pot, melt butter & evoo over med-low heat. Once butter is melted, add the leeks. Season with salt, pepper and nutmeg. Cook for 5-6 minutes (just until sweating without taking on any color).
- Add potatoes and cook for 1-2 minutes while stirring. Add in the chicken stock and bring to a boil. Taste and re-season with salt, pepper and nutmeg if needed. Reduce heat to a low simmer.
- Cook for about 20-30 minutes (just until the leeks and mainly the potatoes are soft). Take the pot off the heat and allow to cool for a few minutes.
- In small batches, puree the soup at a high speed in the blender. Never add more than half way up the blender as too much liquid inside will only explode. Once blended and smooth, add to a separate bowl. Continue on blending in batches and pouring into the bowl.
- Once it has all been blended, return the pureed soup into the clean pot. Whisk in the cream and taste (season with salt, pepper and nutmeg if needed). Return to a simmer and cook a few minutes.
- If the soup is too thick, just add more stock. If serving warm (yes you can serve warm too), do so immediately and garnish with croutons, chives and a dash or two of cream. Enjoy!
- If serving the classic way (cold that is) tansfer the warm soup to a large, clean bowl and chill over an ice bath. Once room temperature, transfer to the fridge to chill completely (cover with saran wrap).
- When ready to serve, taste and adjust as needed because colder dishes can mute any seasoning.
- If it tastes to your liking, serve a ladel or two into large/shallow bowls. Garnish with crunchy croutons, fresh chives and a dash or two of fresh cream. Enjoy!
