Potato Leek Soup
From squirk 15 years ago
- 125 minutes to make
- Serves 6
This is from Alton Brown at the Food Network. It is the best potato soup ever. Great comfort food. I double the potatoes for a thick and loaded potato soup.
Ingredients
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium shopping list
- 3 tablespoons unsalted butter shopping list
- Heavy pinch kosher salt, plus additional for seasoning shopping list
- 14 ounces, approximately 3 small, yukon gold potatoes, peeled and diced small shopping list
- 1 quart vegetable broth shopping list
- 1 cup heavy cream shopping list
- 1 cup buttermilk shopping list
- 1/2 teaspoon white pepper shopping list
- 1 tablespoon snipped chives shopping list
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.
The Rating
Reviewed by 4 people-
Nice simple tasty recipe.
Thank you for sharing!
Tilgidh
tilgidh
in Blackshear loved it
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This sounds fabulous! We are big soup eaters here and this would go over very well with my family.
trackwidow
in Fort Atkinson loved it
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