• 2 tablespoons olive oil
  • 4 tablespoons butter
  • 4 large leeks, trimmed of dark green bits (freeze those for making stock another time) and sliced
  • 4 large celery stalks, sliced
  • 6 large yukon gold potatoes, peeled and chunked
  • 7 cups of chicken or vegetable stock
  • 3/4 cup heavy cream
  • 1/2 cup milk
  • salt
  • pepper
  • freshly grated nutmeg
  • chives, parsley, bacon, or any other desired garnish


  1. Heat butter and olive oil in a dutch oven on medium high.
  2. Add leeks; saute and stir for several minutes until soft.
  3. Add celery, salt, and pepper; saute and stir for several more minutes.
  4. Add potatoes, reduce heat to low, stir and cook for about 5 minutes.
  5. Add stock, raise heat to medium, and simmer for about 15 minutes until potatoes are a bit tender.
  6. Turn off heat and let sit for about 30 minutes.
  7. Turn heat back on low; add cream and milk and stir.
  8. Add salt, pepper, and a dash of fresh nutmeg to taste.
  9. Puree in a blender then add back to the pot to keep warm.
  10. Garnish a serve.

Recipe adapted from Food and Wine.