How to make it

  • 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 (double potatoes if you'd like) 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.

Reviews & Comments 5

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    " It was excellent "
    trackwidow ate it and said...
    This sounds fabulous! We are big soup eaters here and this would go over very well with my family.
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  • sylviaar 9 years ago
    I fixed this yesterday and it was delicious. I didn't have cream on hand so I used 2% milk and it was still good. My husband must watch his cholesterol so it was a good change.
    Was this review helpful? Yes Flag
  • bvannetter1955 10 years ago
    Love this soup. Thanks.
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  • alliberries 10 years ago
    YUMMY!! I love potato and leek soup. another bookmarked recipe. Thanks
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    " It was excellent "
    tilgidh ate it and said...
    Nice simple tasty recipe.

    Thank you for sharing!

    Was this review helpful? Yes Flag

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