Pear, Potato And Leek Vichyssoise

• 3 tablespoons butter
• 1 large leek (or 2 small), white and pale green parts, sliced and thoroughly cleaned of sand/grit
• 4 medium Yukon Gold potatoes (about 1 lb), cut into about 1'' dice (no need to peel)
• 2 ripe Bartlett pears, stems and cores removed, chopped about the same size as the potatoes
• 1/3 cup dry white wine
• 4 cups vegetable or chicken stock
• 1 cup milk (lowfat is fine)
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons fresh dill, chopped
• salt and pepper to taste

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. 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. 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. 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!

butter, green, potatoes, bartlett, white wine, vegetable, milk, nutmeg, fresh dill, salt

Taken from food52.com/recipes/75361-pear-potato-and-leek-vichyssoise (may not work)