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May 19, 2021

Potato Leek Soup

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

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5 from 2 votes

Potato Leek Soup

Course 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.

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