Pear, Potato And Leek Vichyssoise

1. 1

   Melt the butter in a heavy bottomed soup pot with a lid or Dutch oven over medium heat. Cook the leeks with a bit of salt to sweat them until soft and translucent, about 5 minutes.

2. 2

   Add the potatoes and coat in the butter, cooking for another 2 - 3 minutes. Add the pears and cook for an additional 2 minutes.

3. 3

   Deglaze the pot with the white wine, scraping up any brown bits on the bottom. Cook for a minute or so until the pot is nearly dry again, then add the stock. Bring to a boil then reduce to a simmer and cook, covered, for 20 minutes, until the potatoes are fork-tender.

4. 4

   Turn the heat to low and add in the milk, stirring to combine and just heat through for another minute. Stir in the dill and nutmeg. Transfer the soup to a blender (in batches if needed) and puree until very smooth. Return to the pot, add salt and pepper to taste, and reheat over medium-low, or bring to room temperature or chill depending on how you'd like to serve. You can garnish with scallion greens or more dill or sour cream, if you please, and enjoy!

* Per serving · 4 servings · Values may vary.