I have to confess that I am a cold weather girl. Beach towels on hot sand do not do it for me, but crisp fall days with a north breeze blowing through the trees is what can send me into ecstasies of spirit. I grew up my first few years in Western Massachusetts — hills and valleys, tall trees and loads of fall color, apples, pumpkins…Of course here on the Cape we have our share of fall color, but it is much later, and much more subtle… There is nothing quite like late October sun slanting across a salt marsh — who knew that grass could have that much color! Anyway, back to the present, where we are just experiencing our first hint of fall. The gardens are definitely slowing down. We have pretty much seen the last of the tomatoes, summer squash; still getting some lettuce, beans, eggplant, broccoli, and the first of the leeks. Our leeks this year are really fat and healthy. I love the subtle flavor of leek as compared to onion, and include it in stews and soups, risottos and stuffing’s. I think it is showcased the best though in a vichyssoise. Yes, this is a cold soup, but is also delicious served warm, with a garnish of fresh thyme and parsley, and  pretty easy to make!


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30 - 40mins.



  1. In a large pot, heat the butter until foamy.
  2. Toss in the leeks, stirring to coat.
  3. Cook for several minutes, until translucent.
  4. Add the chopped potatoes, stock, and thyme.
  5. Bring to a boil, then reduce to a simmer.
  6. Cook, partially covered, for 30 to 40 minutes until potatoes are completely cooked through.
  7. Remove from heat.
  8. Working in batches, blend in a blender. (With hot liquids only fill one third full, and hold blender top with hand while blending)
  9. Blend until smooth.
  10. Add the heavy cream, and add salt to taste, and serve warm.
  11. Garnish with chopped herbs. If you have any leftover you could enjoy it the next day cold.
  12. If you have any leftover you could enjoy it the next day cold.