Leek Potato Soup

Total Time:
1 hr 40 min
Prep:
25 min
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
  • 1 cup heavy cream
  • 1 cup buttermilk
  • 1/2 teaspoon white pepper
  • 1 tablespoon snipped chives
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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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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    i took this recipe and added 2 cups of moringa leaves, a cup of katuk leaves, one large stalk of green onion, 3 okra pods, and more chives than in the recipe. and i added one more potato. it is much more green of a soup after immersion blender, but it is much more nutritious and just as delicious.
    Easy and really delicious. I added a few parsnips as well. Creamy, rich and full of flavor. My son said it was like "liquid mashed potatoes" and for him that's one of the highest compliment.
    This soup was very good. The only thing I did differently was I blended the chives after I blended the leeks and potatoes. I tasted it before and thought it needed the punch. With it, it's over-the-top delicious! I ate 2.5 bowls of it and am about to burst I'm so full, but I don't even care. I will definitely be making this again, though I think I will use a bit more buttermilk and a bit less cream, but I like acid.
    This deceptively simple soup turned out fabulously rich and delicious flavor and texture! Alton, this one wasn't "good eats", it was "GREAT EATS"!!!! Thanks for sharing this marvelous recipe!
    Excellent, no changes made. Very easy to make.
    Excellent soup. Made just a couple of tweaks, as usual. Once the leeks were sweated/softened, I added 2 cloves of finely minced garlic, sautéed for a couple of minutes (since the heat was so low), then added about a cup of good white wine. I increased the heat and let the alcohol cook off before adding the broth and proceeding with the recipe. I used a good quality vegetable stock but added in a cup of chicken stock too. At the end, I used a light buttermilk, it still gave the buttermilk tang but cut out a little fat. I did use the heavy cream. Finally, rather than puree the entire soup I used a masher to break up some of the potatoes, but we left it a bit coarse and chunky (what I like to call "rustic"). We ate the soup hot with a nice crusty bread - delicious. Since we have some leftovers, I'll try it cold too!
    This recipe is great. East to make (and I'm not a cook). Only two things we changed were to use margarine since we already had it, and to cook the potatoes for 25 min instead of 45. Allowed us to keep the potatoes from getting too soft. Delicious!!
    This soup was really, really good. I loved using up some buttermilk that I just got a couple days ago and it gave it a nice flavor. I didn't have broth, so I just used water. I was looking at a different recipe that used dill, so since I love the taste of dill, I decided to add that spice. I'm almost embarrassed to say that I didn't have leeks, so I just used green onions and a yellow onion. It was seriously delicious and I'm making another batch later this week!
    Very rich. I could only eat a half a bowl before I was stuffed, which was a shame because it was very tasty. If I make it again I will most likely cut the recipe in half. It makes a lot of soup!
    I made this soup for my husband using less fat and more potatoes and leek purée he loved the flavor. Half and half, more pepper and kept some of the potatoes chunky to get a hearty soup and I topped it with a little shredded parm. He loved the soup with a salad and that's a great feat " with no meat".
    This soup is ridiculously delicious. The buttermilk adds a nice tanginess. I added some cayenne pepper (I put it in pretty much everything) for some heat.
    Alton really hit it out of the park with this soup. Potatoes and leeks sounds so simple and bland, but there is flavor to spare with this soup and I didn't even use the white pepper (just fresh black.) 
     
    4-5 leeks to 3 small potatoes will yield a very zesty soup, and I found it to be a bit on the thin side, but I just like my soups to be thicker. I like using 3 large leeks and about 5 small potatoes. 
     
    Don't tell Alton but I have successfully made this soup with green onions when I could not obtain leeks.
    My family wanted it, but I had no leeks, so it got made with onions. Slightly different but just as incredibly good. Freezes very well too!
    Yum! Perfect meal on those winter days!
    I followed the instructions to a tee?DELICIOUS!! A bit more effort than most soups but definitely worth it!
    Amazing! I was skeptical about the buttermilk, I've never used that in a soup before...but it gave it that little something extra. I followed the recipe except I used regular black pepper, I did not have any white pepper on hand. A good fall soup that warms you up!
    Family loves this recipe, have made several times. Would have been 5 stars but I think the liquid measurements as in recipe are too much. Would be very liquidy if I followed directions. I cut out 3/4 cup of broth (+/-) and and add about 1/2 of each the buttermilk and cream (although I've used 2% milk or half n half instead of cream). Good with some crispy pancetta sprinkled on top as garnish before serving. Yum!
    Delicious! The only change I made was to add more potatoes and then took out before blending and mashed them up roughly then added them back in for a little more texture.
    This recipe is delicious! I followed exactly, but didn't have buttermilk. I used just light cream. It is smooth and delicious, just like a restaurant! I will definitely be making this again.
    Wonderful! Followed it exactly and it came out delicious. Used homemade vegetable stock, which really kicks it over the edge. Will definitely make it again :-
    Great recipe. I used home made chicken stock and used 5 medium russet potatoes. I did not have white pepper so I used black pepper. The soup was awesome. Along with this soup I made Alton Brown's Southern Biscuits since I had the buttermilk.
    Love this recipe!!! So easy and creamy. I've modified it a little and I add some Worcestershire sauce and a bit more of the white pepper as well as crumble some bacon into it just before serving. It's a definite family favorite. Add some more potatos if u want a soup thats a bit more hearty. I also usually serve it with traditional Irish soda bread to make use of the buttermilk.
    I have made this soup multiple times, many times for guests. Everybody loves it. It's easy to make, and flavorful. I always use reduced fat milk instead of cream, and no buttermilk. Sometimes instead of fresh leeks I use frozen. In this recipe I add 1 cup of milk only, otherwise it will be too liquidy.
    added more salt and white pepper, and left chunks of potato. I froze the soup in serving size containers for lunches. When I packed a lunch, the frozen soup doubled as an ice block. At lunch time I just popped it in the microwave for 5 minutes on 50%. This is a go to recipe for me.
    i did not like it i think it was bland needed some spice and chunks of potatoe in it
    AWESOME!! Will be making this soup often. I never leave a recipe alone so I added 1/4 cup dry sherry, 5 drops Sriracha(hot sauceand 1 packet Sazon Jamon. I use the Jamon instead of bacon as I'm a Vegetarian but like the smokey flavor without the color added by liquid smoke.
    Not flavorful enough. I had to add much more salt, white pepper, and garlic to get this recipe to a place enjoyable to my family's taste buds. I also added extra potatoes at the end for some solid texture, which helped a great deal.
    Amazing! This soup was comforting and flavorful. I used bacon grease instead of butter to saute the leeks in and it gave the soup a wonderful smokey undertone. As with many others I did not use a lot of dairy, I just put in a touch of buttermilk to add that nice tangy taste and then mashed it with a potato masher too keep the texture a little lumpy. This is a great light, but filling soup, yum!
    We thoroughly enjoyed this soup and will definitely make it again. Our only change is that we garnished it with chopped bacon and colby jack cheese. Delicious!
    Excellent. Hearty. Delicious. 
     
    I added one more tablespoon of butter and another 8 oz of organic veg broth...and opted not to include any cream or milk.  
     
    It was still thick and hearty without being too fattening.
    Everyone in the family loved this soup, even my daughter who doesn't care for potatoes. I followed the recipe exactly but will definitely experiment. It was wonderful and more like a bisque.
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