2 tablespoons butter
1 tablespoon olive oil, plus more for drizzling
1 large leek, white and light-green parts, thinly sliced
1 medium potato, peeled and diced
3 ears grilled or boiled corn, sliced from the cob
4 cups chicken stock
1 sprig thyme
1 tablespoon heavy cream
coarse sea salt
freshly ground white pepper
chives, for garnish

Heat butter and oil in a medium pot over medium-low heat. Add leek. Cook until translucent and soft but not brown, about 10 minutes. Add potato, chicken stock, and thyme sprig; bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 15 minutes. Remove thyme sprig. Add two-thirds of the corn, reserving the rest for garnish.

Using an immersion blender, purée the soup until silky smooth. Stir in cream and season with salt and pepper. If desired, strain the soup through a fine-mesh sieve. Chill for at least 2 hours. To serve, drizzle with olive oil and garnish with remaining corn and chives.

Yield: 4 to 6 servings.

- Recipe courtesy of Joseph Erdos

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