A chilled leek-and-potato soup brings a quiet French elegance to the collection. It is one of the recipes documented in Luca Dotti’s account of his mother’s kitchen. A Parisian classic that needs no introduction, it never goes out of style. The Paris fashion imagery in the photograph pays tribute to the exuberant elegance of Funny Face.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes, plus at least 4 hours chilling
• Servings: 4
• Difficulty: Easy
• Cost: Economical
• Region/Ethnic Origin: French-American

Ingredients

• 3 medium leeks, white and light-green parts only
• 2 tablespoons unsalted butter
• 1 small onion, sliced
• 2 medium Yukon Gold potatoes, peeled and diced
• 3 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• 2 tablespoons chopped fresh chives

Instructions

1. Halve leeks lengthwise, rinse thoroughly between layers, and slice thinly.
2. Melt butter in a saucepan over medium-low heat. Cook leeks and onion for 10 minutes without browning.
3. Add potatoes, broth, salt, and nutmeg. Simmer for 20 minutes or until potatoes are completely tender.
4. Blend until smooth using a blender in batches, venting carefully for hot liquid. Stir in cream.
5. Refrigerate promptly in shallow containers until thoroughly chilled, at least 4 hours. Serve cold with chives.

Serving Suggestions

Serve thoroughly chilled in small bowls with fresh chives and a few grinds of black pepper.

Discover more of Audrey’s favorite flavors in At Home with Audrey: The Recipes She Loved.