• 2 Tablespoons (30g) Salted butter
  • 8 large leeks, light and dark green parts only, trimmed, finely chopped, and well rinsed
  • 3 large russet potatoes, peeled and diced
  • 2 Tablespoons all purpose flour
  • Pinch of grated nutmeg
  • 1 quart/liter of chicken or vegetable stock
  • 1 cup (250 ml) heavy cream
  • salt & pepper
  • A few chives, finely chopped


  1.  In a large pot, melt butter over medium heat.  Add the leeks and potatoes, and sauté for 2 minutes.
  2.  Sprinkle in the flour and nutmeg, stir to incorporate, then add the stock. Bring to a simmer, cover, and reduce heat to low and cook for 30 minutes.
  3. Pour in the cream, and season with salt & pepper. Purée the soup (with immersion blender)
  4. A chives before serving

Serves 4 – 6

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