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Potato Leek Soup with Lemon Dill Chef Butter

This is a classic for a reason. When I was at the Cordon Bleu in Paris we spent one New Years Eve at a farm house in Brittany. There were oysters, crab, shrimp, sea snails, all brought in that day from the coast. We ate and frolicked as one does, and in the wee hours of the morning, when we were all starting to fade, my friend and I went out to the garden, dug up some leeks, got some potatoes from the cellar and made Vichyssoise, puréed leek and potato soup with a dollop of crème fraîche. We ate it with crusty French bread, left over cheeses to die for, and went right back ringing in the new year. This recipe takes it up several notches with the addition of Lemon Dill Chef Butter. 
Servings: 6

Ingredients

  • 6 leeks, white and light parts, chopped
  • 3 medium potatoes, peeled and diced
  • 2 Tbs olive oil
  • 2 cups chicken stock
  • 2 cups water (you can use all water if you want a lighter soup)
  • ½ cup heavy cream
  • 1 bay leaf
  • Salt and white pepper to taste
  • 1 roll Lemon Dill Chef Butter

Instructions

  • Soak the chopped leeks in cold water to remove all soil. Strain and rinse in cold water. Heat the olive oil in a large pot over medium heat. Add the leeks and sauté 3 to 5 minutes until soft. Do not allow them to color. Add the potatoes, liquid and bay leaf. The liquid should just cover the leeks and potatoes.
  • Bring to a boil, reduce the heat and simmer for 20 to 30 minutes until the potatoes and leeks are soft. Remove the bay leaf, add the cream, and purée with an immersion blender or stand up blender. Season with salt and white pepper. 
  • When ready to serve, reheat and ladle into bowls. Top with 3 medallions of Lemon Dill Chef Butter. Allow the Chef Butter to melt and then swirl into the soup, making a design with a toothpick if you want to be fancy. Otherwise let your guests play with swirling the butter themselves.
  • Serve with crusty French bread ;)