From the creator: I’ve always loved a good leek & potato soup but felt like it needed a facelift, and boy did this turn out amazing. The first thing I did to elevate it was to serve it warm, just trust me ok? Then I topped it with a soft boiled egg, Pete & Gerry’s Pasture Raised Organic to be precise. It added richness, and the rich golden melty yolk just made it sublime. Then, for a bit of crunch, crispy leeks, and you always need some heat, so chili oil it is! Please try this out, and tell me it isn’t amazing.

Directions

1. Cut off the white and light green parts of the leeks and discard the dark green part.
2. Slice the white part of the leeks and rinse well in a colander to remove any dirt. Rinse the light green part whole and set aside for frying.
3. Preheat a stock pot over medium-low heat for 2 minutes. Add in the butter and 1 tablespoon olive oil.
4. Sautee the white part of the leeks for 3-4 minutes on medium-low heat. Add in potatoes, white pepper, nutmeg, allspice. Cook together for 5 minutes.
5. Add in the chicken stock and simmer covered on low for 20-30 minutes.
6. Remove 2/3 of the veggies to a blender. Add the brie and blend until smooth. Return to the pot, add the cream, and salt to taste. Let it simmer on low for 10 minutes.
7. Bring a separate pot of water to a rolling boil. Add your Pete & Gerry’s eggs and cover. Boil for 5-6 minutes. Transfer to an ice bath.
8. Thinly slice the light green part of the leeks into matchsticks. Add to a saucepan and cover with oil. Place the saucepan over medium heat, and fry until lightly golden.
9. Serve the soup, top with the soft boiled egg, crispy leeks, chives and chili oil.