Serves 12

6 tablespoons (¾ stick) unsalted butter
8 large leeks (white part only), well rinsed, dried, and thinly sliced
1 large yellow onion, sliced
8 medium-size all-purpose potatoes, peeled and thinly sliced
6 cups chicken stock
1 ½ tablespoons fresh lemon juice
3 cups milk
4 ½ cups heavy or whipping cream
Freshly ground black pepper, to taste
½ cup snipped fresh chives (garnish)


1. One day before serving, melt butter in a stock pot over medium heat. Add the leeks and onion and sauté slowly until golden, about 15 minutes.
2. Stir in potatoes, stock, and lemon juice. Boil gently for 45 minutes. Let cool slightly.
3. Process the soup in batches in a blender or food processor fitted with a steel blade to a slightly coarse puree.
4. Return the soup to the pot and stir in milk and 3 cups of the cream. Season to taste with salt and pepper. Heat just until simmering. Cool and refrigerate overnight.
5. The following day, stir in the remaining cream. Refrigerate until ready to serve.
6. Sprinkle with the chives just before serving.