Leek Potato Soup

Name: Leek Potato Soup
Prep time: 25 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium; 3 tablespoons unsalted butter; Heavy pinch kosher salt, plus additional for seasoning; 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small; 1 quart vegetable broth; 1 cup heavy cream; 1 cup buttermilk; 1/2 teaspoon white pepper; 1 tablespoon snipped chives

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Prep Time: 25 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 40 minutes

Servings: 6

Cost: $3.98 /serving

Author : Alton Brown

potato soup vegetable soup potato

Ingredients

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1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium3 tablespoons unsalted butterHeavy pinch kosher salt, plus additional for seasoning14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small1 quart vegetable broth1 cup heavy cream1 cup buttermilk1/2 teaspoon white pepper1 tablespoon snipped chives

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Instructions

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Step 1

Chop the leeks into small pieces.

Step 2

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Step 3

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Step 4

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.