After baking a ham and leek quiche I found myself with extra leeks. What to do?!? I found this wonderful recipe by Alton Brown for Potato Leek Soup that was easy to make and more importantly… deliciously satisfying. I hope you enjoy it too!
-Judy
Potato Leek Soup
Ingredients
- 1 lb. cleaned leeks sliced thin
- 3 Tbsp. unsalted butter
- heavy pinch kosher salt
- 14 ounces Yukon Gold potatoes approximately, 3
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 tsp. white pepper
- 1 Tbsp. snipped chives
Instructions
- 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.