Chef Andrew Berman's Potato-Horseradish Soup

• 3 medium leeks white only, sliced
• 1 medium onions diced
• 2 tablespoons butter
• 4 medium potatoes peeled, diced
• 4 cups chicken broth
• 1 1/2 cups heavy whipping cream
• 1 dash nutmeg
• 3 ounces horseradish
• 1/4 pound smoked salmon julieened
• 1 tablespoon dill weed fresh, chopped
• 4 tablespoons red cabbage pickled
• 1 ounce caviar

1. In a soup pot, saute leeks and onion in butter for 3 minutes.
2. Add potatoes and chicken stock.
3. Bring to a boil and simmer 20 minutes.
4. Put through a sieve or into a blender to puree, and add heavy cream.
5. Season with salt, pepper and nutmeg.
6. Add horseradish and stain the soup if desired.
7. Chill in an ice bath and refrigerate.
8. Just prior to serving, ladle into bowls and garnish with salmon, dill, pickled cabbage and caviar.

leeks white only, onions, butter, potatoes, chicken broth, heavy whipping cream, nutmeg, horseradish, salmon, dill weed fresh, red cabbage, caviar

Taken from recipeland.com/recipe/v/chef-andrew-bermans-potato-hors-38431 (may not work)