How to make it

  • THOROUGHLY clean and remove dark green sections of the leeks
  • Soak chopped leeks for 1 hour to clean
  • Chop the leeks into small pieces
  • Melt the butter in a large sauté pan and then add leeks and the salt
  • Medium heat
  • Sweat the leeks for 5 minutes on medium heat then decrease the heat to low and cook for 25 minutes
  • Peel and dice small the Yukon potatoes
  • Transfer leeks to large pot that has been tempered
  • Add the potatoes and vegetable stock to pot and increase temperature to medium-high
  • Bring to a boil
  • Reduce heat and gently simmer until potatoes and soft (45min)
  • Turn off the heat and puree the mixture, blend until smooth
  • Stir in heavy cream, buttermilk, and white pepper.
  • Let cool, and adjust to taste
  • Serve
  • Sprinkle with chives and serve hot or chilled.

Reviews & Comments 5

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    " It was excellent "
    swamikitty ate it and said...
    This is soooooo good! Now I just need to figure out how to make it with less calories so I can enjoy it all the time. :-)
    Was this review helpful? Yes Flag
  • dextergirl 6 years ago
    I've never had this before but it sounds wonderful, will have to try. thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I make this often it is great on a rainy day. I like the buttermilk addition it adds a tangy flavor that is delightful.
    Great post

    Michael
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  • nyfoodie 6 years ago
    mmm... my mouth was watering as I read this recipe thanks. This reminds me of a recipeI have for a potato, fennel and leek gratin
    Was this review helpful? Yes Flag
  • zena824 7 years ago
    I have never made this before but it sounds so good... will have to give it a try for sure....Thanks for the post..
    Was this review helpful? Yes Flag

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