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
- 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.
- 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.
- 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.
- 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.