Recipe by ala-kat
This is a really good soup... I usually throw in an additional potato. The buttermilk & white pepper really make it for me.
Top Review by kda949
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.
- 1 lb leek, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- 1 pinch kosher salt, plus additional for seasoning
- 14 ounces yukon gold potatoes, peeled and diced small, approximately 3 small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1⁄2 teaspoon white pepper
- 1 tablespoon chives, snipped
Directions See How It's Made
- 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.