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Author Notes: Adapted from The President's Own White House Cookbook. —Samantha Weiss Hills
Makes 2 1/2 quarts
- 4 leeks, sliced paper thin
- 1 medium onion, sliced paper thin
- 6 tablespoons butter
- 4 large red potatoes
- 4 cups vegetable stock
- 2 cups milk
- 2 cups cream
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- sour cream and chopped chives, for garnish
- In a large saucepan, cook the leeks and onion in the butter until soft, but not brown.
- While the leeks and onions cook, peel and slice the potatoes to about 1/4 inch thick. Boil the slices for 10 minutes, strain, and add them to the leek and onion mixture.
- Add the vegetable stock to the saucepan. Cover and simmer for 30 to 40 minutes.
- Remove from heat and cool, then sieve or puree the soup until smooth.
- Return the soup to the heat and stir in the milk, cream, nutmeg, salt, and pepper. Bring slowly to a boil, and then remove from the heat. Cool for about 10 minutes and then blend or sieve a second time.
- Serve immediately with a dollop of sour cream and some chopped chives.