Leek Potato Soup

TOTAL TIME: 1 hr 40 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr 15 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
  • 3 tablespoons unsalted butter
  • Heavy pinch kosher salt, plus additional for seasoning
  • 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
  • 1 quart vegetable broth
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Directions

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.

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5

Newest Ratings and Reviews

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  • on August 24, 2013

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    I use hand held mixer in lieu of immersion blender. Sprinkle of bacon bits when served makes this decadent!

    people found this review Helpful.
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  • on January 13, 2013

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    REally--really--REaLLy need the alternative to the immersion blender! He MUST know that not all of us have this and could give alternate (blender instr. in recipe.

    people found this review Helpful.
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  • on December 10, 2012

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    Yummy soup. Will make it again when the weather gets cooler.I am not the cook in the family, but this recipe was easy for me to prepare.

    Alton Brown's recipes Rock!

    people found this review Helpful.
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