Leek Potato Soup
Leek Potato Soup
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 21
- Saturated Fat
- 13
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 71
- Sodium
- 137
- Total: 1 hr 40 min
- Prep: 25 min
- Cook: 1 hr 15 min
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 21
- Saturated Fat
- 13
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 71
- Sodium
- 137
- Total: 1 hr 40 min
- Prep: 25 min
- Cook: 1 hr 15 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
Directions
- Chop the leeks into small pieces.
- 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.
- 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 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.
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ladyj58
I watched Alton making this soup today and it made my mouth water, so I just had to make some. It was easy and very mild tasting. I tried it both ways that Mr. Brown suggested; hot and chilled! This is dinner-party worthy either way. I will be serving the chilled version in pretty crystal goblets as an appetizer and the warm in soup bowls with leek rings garnishing along with warm crusty bread in the soup course. Thank you so much for a fabulous leek recipe!
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