Potato Leek Soup

This is a beautiful delicate soup with the cream perfectly balanced by the buttermilk.

  • Ingredients:
    8 – 10 Leeks (need about 1 Lb after trimming and cleaning)
    1 Lb Potatoes – peeled and cubed
    1/2 Lb Potatoes – peeled and cubed (optional)
    1/2 Stick Unsalted Butter
    1 Quart Vegetable broth
    1 C Cream
    1 C Buttermilk
    Chives, minced finely
    Kosher Salt
    Fresh Ground Pepper (white pepper looks nicer, but regular is fine too)

Directions:

  • Trim off and discard the dark green portion of the leeks, as well as the roots.
  • Slice the leeks lengthwise and swish around in a bowl of cold water to wash out the sand and dirt (leeks are very sandy), then drain.
  • Slice across the leeks to produce small half-moon shapes about 1/2″ wide.
  • Add butter to pot and melt
  • Add leeks to pot, and a big pinch of salt (maybe 1/2 t)  and sweat on medium until soft.
  • Add potatoes and vegetable broth. Raise heat to barely bring to a boil, then reduce heat to medium low and simmer until potatoes are soft (30 – 45 minutes).
  • Turn off heat and puree in blender (in batches if necessary) or use an immersion blender if you have one, then return to pot.
  • Optional – If you like chunks of potatoes, add the extra 1/2 Lb now, return to heat and simmer until soft.
  • Add cream and buttermilk, and salt and pepper to taste.
  • Serve in bowls with a sprinkling of chives over the top.

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