4 Leeks (or 3 bunches of green onions), white part and first 2″ of green, sliced
1 Qt. Chicken broth or chicken stock
1 medium onion, sliced
4 Tbsp. butter
5 medium potatoes, peeled & sliced thinly
1 Tbsp. salt
3 Cups milk
2 Cups heavy cream
Brown leeks and onion in butter, add potatoes, broth, and salt. Boil 35-40 minutes.
Crush and rub through a strainer (or run through a blender). Chill well. Add milk and
cream, season to taste.
1/4 lb. butter
3 lbs. leeks, white parts only, cleaned and sliced
1 stalk celery, chopped
2 cloves garlic
1 sprig fresh thyme
2 bay leaves
1 qt. chicken stock
1 1/2 lbs. Russet potatoes, peeled and sliced
2-2 1/2 C. heavy cream
Salt and ground white pepper
Pinch of nutmeg
Melt butter. Gently saute leeks, celery, garlic, thyme and bay leaves until leeks become translucent, 8-10 minutes. Do not allow any color to develop. Add chicken stock and potatoes. Simmer until potatoes are cooked through, approximately 25 minutes. Puree. Add heavy cream. Return to simmer. Season with salt, pepper and nutmeg. Strain through fine mesh. Chill and check seasoning again when cold. Garnish with chives.