I grew leeks this year and just picked my first batch. I’m hoping they can stay in the ground until I want them. I decided the first dish should be somewhat traditional and went with Vichyssoise, but served it hot rather than cold.

If you’re new to leeks, cleaning can be difficult! The best way I’ve found is to cut off the root (assuming you picked them, otherwise this will probably already be cut off) and cut off the green ends. You want mostly white.

Then starting from the green end (or what was green) slice the leek down the middle to within about 1/2″ of the root end. Turn and slice it again, so it’s in 4ths but still intact. Then hold it under running water and separate the leaves so the dirt is washed out. Then lay it on its side and slice.

3 Tbs butter

3 large leeks, cleaned and sliced

1 onion, diced

2 stalks celery, diced

4 cups chicken broth

2-3 potatoes, peeled and sliced

2 sprigs of fresh parsley or equivalent dried

1 cup cream

chives for garnish

Melt the butter and slowly saute the leeks, onion, and celery about 15 minutes until softened. Add the chicken broth, potatoes, and parsley and simmer another 15-20 minutes, until the potato is soft. Use a hand blender to make it smooth or put batches of into your blender and puree.

Add some hot soup to the cream and then pour it back into the soup. If you’re serving hot, keep warm until serving and garnish with a few chives. If you’re serving it cold, add the chives and then chill.

I served this with tuna melts for a great Sunday supper.