To make the leek oil, bring a pot of water to a boil.

Chop and wash your leek greens really well.

Add the clean leek greens to the boiling water and let them sit for 30 seconds before adding the parsley.

Wait an additional 15 seconds then strain and place everything into an ice bath to shock the greens.

Place the greens into a blender top and cover with enough neutral oil to cover and blend completely smooth.

Strain the blended oil through a strainer lined with a piece of cheesecloth and let it hang out for a couple hours.

Take the white parts of the leek and chop and wash them really well.

Preheat a pot over medium-low heat and add the butter.

Once it melts and begins to foam, add the leeks and garlic.

Sweat over low heat (no color, no browning) for 15 minutes until the leeks are translucent and soft.

Add the potatoes, thyme and bay (I like to tie these two together with a bit of twine to make it easy to remove later) and chicken stock.

Bring to a simmer and cook until the potatoes are completely soft and falling apart, around 30-35 minutes.

When the potatoes are ready: pluck out the bay and thyme.

Pass the soup through a food mill to break everything up, or use an immersion blender.

Pass the soup through a sieve for a super smooth texture.

Add the creme fraiche if you’re using it, heavy cream, and adjust the seasoning with salt and white pepper.

To serve, take some of your soup and place it into a small pot and float some of the leek oil on top, then just pour it into a bowl.