Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Alton Brown - Potato Leek Soup Recipe
    Lost? Site Map

    Alton Brown - Potato Leek Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    ala-kat's Note:

    This is a really good soup... I usually throw in an additional potato. The buttermilk & white pepper really make it for me.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Chop the leeks into small pieces.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on September 04, 2010

      45

      It got 5 stars on the Food Network website so I decided to try it instead of my normal Potato Leek Soup recipe. The recipes are similar, but my normal recipe uses bacon, which I really missed in this one (although I'm sure my thighs didn't!). I think next time I will brown a couple slices of bacon and cook the leeks in a little of the bacon fat. The rest I will leave, as I really like the buttermilk in this recipe (I cheated and soured milk with vinegar, next time I might break down and buy the real stuff). I also used half and half instead of cream as I had some that needed to be used up. Yes, I will make it again... but I plan on tweeking it a little.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2011

      55

      This is wonderful. You really can't tell it's mostly broth rather than cream. I would double the amount of potato in it and wouldn't puree it. The bits of potato make it perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Alton Brown - Potato Leek Soup

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 462.8
     
    Calories from Fat 284
    61%
    Total Fat 31.6 g
    48%
    Saturated Fat 19.5 g
    97%
    Cholesterol 106.8 mg
    35%
    Sodium 151.1 mg
    6%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 3.9 g
    15%
    Sugars 8.3 g
    33%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites