2 tbsp butter

2 bunches Queen Victoria Leeks, sliced (white and light green parts only)

1/2 tsp each sea salt and pepper, divided

4 cups sodium-reduced vegetable broth

1 lb yellow-fleshed potatoes, peeled and chopped

2 fresh thyme sprigs

2 bay leaves

2 tbsp 35% whipping cream

2 tbsp lemon juice

Pinch ground nutmeg

4 tsp canola oil

1 tsp all-purpose flour

4 tsp finely chopped fresh chives

  1. Preheat oven to 425˚F. Melt butter in saucepan set over medium heat; cook half of the leeks and 1/4 tsp each salt and pepper for 8 to 10 minutes or until lightly golden brown and tender.


  1. Stir in broth, potatoes, thyme and bay leaves; bring to boil. Reduce heat to medium-low; cook for 15 to 18 minutes or until potatoes are tender. Remove thyme and bay leaves. Stir in cream; cook for 1 to 2 minutes or until heated through. Using hand blender, purée until smooth. Stir in lemon juice and nutmeg.


  1. Meanwhile, pat remaining leeks dry with paper towel; toss with oil. Sprinkle with flour and remaining salt; toss until evenly coated. Arrange in single layer on parchment paper–lined baking sheet. Bake, turning once, for 8 to 10 minutes or until golden brown. Let cool completely.


  1. Divide soup among 4 bowls. Top with crispy leeks, chives and remaining pepper.



  • Alternatively, transfer soup to stand blender; purée in small batches, placing tea towel over lid, until smooth.
  • To serve cold, let cool completely and refrigerate before serving.