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Leek & Potato Soup

1 lb. (4 to 5 medium size) leeks                     

3 Tbsp. unsalted butter                                    

Heavy pinch kosher salt                                 

14 oz. (3 small) potatoes

1 qt. broth

1 c. heavy cream

1 cup buttermilk

½ tsp. pepper

 

Clean leeks and remove dark green sections. Chop leeks into small pieces. Peel and dice potatoes. In a 6-qt. 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 leek are tender, approximately 25 minutes, stirring occasionally.

 

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.

 

Turn off the heat and puree the mixture with a blender until smooth. Stir in the cream, buttermilk and pepper. Taste and adjust seasoning if desired.