The perfect summertime soup to beat the heat!


  • 13/4 lbs russet potatoes – peeled, eyes removed, diced
  • 4 leeks, white part only, sliced paper thin
  • 1 small white onion – sliced and chopped
  • 1 stick unsalted butter
  • 2 qt unsalted chicken stock
  • 1 TBL kosher salt, more to taste
  • 1 tsp ground white pepper – more to taste
  • 1/2 pint heavy cream
  • Chopped chives – garnish
  • 2 whole chive sticks per bowl – garnish
  • Fresh cracked black pepper to taste – garnish



  1. Melt butter in a deep soup pot
  2. Saute the leeks and onion on low heat, stirring frequently until separated and soft. Do NOT brown!
  3. Add chicken stock, diced potatoes, salt and ground white pepper
  4. Simmer uncovered for 45 minutes to slightly reduce the volume and thoroughly soften the potatoes
  5. Turn off heat and let cool, then use an immersion blender until completely smooth or it reaches your preferred texture
  6. Adjust seasoning with salt and white pepper to taste
  7. Blend it again – repeat until you love it
  8. Gently whisk in the cream
  9. Refrigerate for a few hours or overnight to chill and let the flavors meld together
  10. Plate, add cracked black pepper, sprinkle chopped chives and garnish with two sticks of chives.