Potato Leek Soup Recipe

This is a beautiful delicate soup with the cream perfectly balanced by the buttermilk.

Ingredients

  • 8 - 10 Leeks (need about 1 Lb after trimming and cleaning)
  • 1 Lb Potatoes - peeled and cubed
  • 1/2 Lb Potatoes - peeled and cubed (optional)
  • 1/2 Stick Unsalted Butter
  • 1 Quart Vegetable broth
  • 1 C Cream
  • 1 C Buttermilk
  • Chives, minced finely
  • Kosher Salt
  • Fresh Ground Pepper (white pepper looks nicer, but regular is fine too)

Directions

  • Trim off and discard the dark green portion of the leeks, as well as the roots.
  • Slice the leeks lengthwise and swish around in a bowl of cold water to wash out the sand and dirt (leeks are very sandy), then drain.
  • Slice across the leeks to produce small half-moon shapes about 1/2″ wide.
  • Add butter to pot and melt
  • Add leeks to pot, and a big pinch of salt (maybe 1/2 t) and sweat on medium until soft.
  • Add potatoes and vegetable broth. Raise heat to barely bring to a boil, then reduce heat to medium low and simmer until potatoes are soft (30 - 45 minutes).
  • Turn off heat and puree in blender (in batches if necessary) or use an immersion blender if you have one, then return to pot.

  • Optional

    - If you like chunks of potatoes, add the extra 1/2 Lb now, return to heat and simmer until soft.
  • Add cream and buttermilk, and salt and pepper to taste.
  • Serve in bowls with a sprinkling of chives over the top.