Leek Potato Soup
A hearty bowl of comfort on a cold winter day (or served chilled during the summer months), this leek potato soup is made extra creamy thanks to the addition of buttermilk, which also provides a pleasant tang. This recipe first appeared in Season 8 of Good Eats.
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 6 servings
- 1 pound (4 to 5 medium) leeks, cleaned and dark green sections removed
- 3 tablespoons unsalted butter
- 1/4 teaspoon 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
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and 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.
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.