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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4.8 286
holy cow, this is the best soup I've ever eaten. i followed the recipe to the letter and it was perfect. next time, I will double it for a family of 3... it went just that fast.  Thanks Alton! item not reviewed by moderator and published
Made the recipe exactly as called for and it is terrific. 6 servings provides a healthy portion. If serving as an appetizer or with other food, one might easily get 10 servings from the recipe. item not reviewed by moderator and published
very yummy! I didn't have enough leeks so I also used some celery. I didn't add any heavy cream, but it was plenty creamy item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
My wife absolutely loved it! I've made potato leek about 3 or 4 other times, I'm confident to say this recipe gave me the best result yet. item not reviewed by moderator and published
Great recipe and super easy to make! My husband has been craving potato leek soup so after seeing this recipe online I decided to give it a go and see how it ranks compared to all the potato leek soup my husband (who is from Germay, and an objective taster (IMHO) has eaten growing up in Bremen. Long story short, he loved it! He is hard to impress so thank you very much Alton Brown! The only thing I found lacking was texture. I bet mushrooms would compliment the dish ( if it doesn't over-power the flavor). item not reviewed by moderator and published
Delicious, even with all the modifications. Kept the two main ingredients: Yukon golds and leeks, but two days after Thanksgiving, guess what--turkey broth. Instead of buttermilk and heavy cream, I found fat-free sour cream and Greek yogurt in the fridge. The soup was smooth as silk and flavorful. Pondering other variations. Chilled with capers as a garnish?? item not reviewed by moderator and published
I did enjoy this soup, I found it quite tasty and not at all difficult to make. I was tempted to add some garlic and probably will next time I make it just to try. I do think I will also buy an extra leek, fry it, an put that on top of the soup when serving to add some crunch which I kind of missed. item not reviewed by moderator and published
cFirst time making this soup went great on the Oct. cool day. Easy to make, easy on the budget best of all great tasting. I add more potatoes and pureed 1/3 of the soup added back for a thickner. item not reviewed by moderator and published
This recipe is spot on perfection. So easy, so delicious, I have made it again and again. I add black pepper to the white pepper, because my family likes a hit of heat, but otherwise, I follow it exactly. Thank you so much, Alton Brown! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Excellent, no changes made. Very easy to make. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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". item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Yum! Perfect meal on those winter days! item not reviewed by moderator and published
I followed the instructions to a tee…DELICIOUS!! A bit more effort than most soups but definitely worth it! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 :- item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
i did not like it i think it was bland needed some spice and chunks of potatoe in it item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
i loved this recipie. Used leftover mashed potatoes to empty fridge and it turned out great! item not reviewed by moderator and published
Yuk. Did not like the buttermilk; it made it too sour. item not reviewed by moderator and published
Really fantastic! Incredibly easy! This soup is the perfect balance of stock, vegetable and cream. It keeps the flavour, yet is creamy without being too rich. I followed this recipe as written with the exception of adding 2 cloves of garlic. I was glad I did. It added a bit of depth without tasting of garlic. We also added some leftover smoked/glazed ham that we had made on Christmas Eve. It was HEAVEN. I was thinking about other additions that I would like to try in the future and I think bacon, lardons or even cut up breakfast link sausage would work. Additionally, I think it might be nice to add some canned potatoes after you puree it. I know, I know, canned potatoes sound a bit dodgy, but they are quite smooth and moist in texture. This is so good. I highly recommend it. item not reviewed by moderator and published
This was delicious. I was nervous about the number of portions - believe me, it is SO rich that there are more than 6 portions. Fantastic! item not reviewed by moderator and published
Yummy! item not reviewed by moderator and published
Fantastic! item not reviewed by moderator and published
WOW! I'm not a soup lover, but this was FANTASTIC! I used red potatoes and fat free half and half in place of the cream and it was AWESOME! I'll be making A LOT! item not reviewed by moderator and published
Soooooo good! Will be making this again. item not reviewed by moderator and published
Delicious! I tweaked it a little, though, adding 4 small cloves of garlic. This took the soup over the top!! Amazing!!! item not reviewed by moderator and published
I forgot to pick up the buttermilk so I left it out. However, the flavor was great and I would make it again. item not reviewed by moderator and published
Super easy, super tasty! I used half and half instead of heavy cream and I don't think it changed the tast at all. This is one that I will make again. We always enjoy Alton's show. item not reviewed by moderator and published
Superb! This recipe is so easy and the final outcome is delicious! My kids even LOVE it hot or cold!!! item not reviewed by moderator and published
Purely amazing. This soup has worked it's way into our menu 2-3x/month. Love, love, love. We make it pretty much exact to the recipe and it's just lovely. item not reviewed by moderator and published
Delicious! This is definitely a keeper. Alton does it again! item not reviewed by moderator and published
Delicious! So easy to make. 1 tip - I cut the recipe in half, and the cooking time for the leeks as well as the potatoes was about half as well. Used 2% milk instead of buttermilk (but kept the cream, and it was still super creamy and rich. May try the milk and half & half instead of heavy cream next time! item not reviewed by moderator and published
The Bomb item not reviewed by moderator and published
This soup has become my ultimate comfort food. It's always amazing and soul-satisfying. My only wish would be to be able to find good leeks year-round. item not reviewed by moderator and published
Great Flavor. I used organic fat free milk (did not use heavy cream or buttermilk, and it still was delicious. my friends loved it and asked about the recipe. item not reviewed by moderator and published
I made this with some french mussels for valentines day for my wife. I'm waiting for her to get home as we speak and I think she will LOVE the soup. I just tested it and wow...Thanks Food Network! Brownie points baby! item not reviewed by moderator and published
One of my absolute favorite go-to recipes. I've made this soup many times, and it has never let me down. Hot or cold, it's a winner! item not reviewed by moderator and published
I have made this many times and it is always delicious!!! One of our favorite cold day soups. item not reviewed by moderator and published
Amazing! I did use Fat-Free Half & Half and 1/2 cup Buttermilk! Everyone was happy! item not reviewed by moderator and published
Super Good! Used 1/2c light butter milk and 1/2c ff half and half - but was already tasty before adding that in! I left out the pepper too - unintentionally - I don't think anyone missed it. We will definitley be having this again. item not reviewed by moderator and published
Absolutely amazing! I added some hometown poblano sauce to the soup at the end when incorporating the last ingredients. SPICEY! YUMMY! item not reviewed by moderator and published
Delicious! I left out the buttermilk because we were out, but still turned out great. Not hard, just takes a little patience. item not reviewed by moderator and published
My wife being a vegetarian, I was glad to find a potato leek soup that doesn't contain chicken stock or bacon. While it would be easy to leave the two out of any recipe (substituting vegetable stock for chicken stock I always found the other recipes lacking something. Yet again, Alton comes through. Many thanks. item not reviewed by moderator and published
Really great! This is my new go-to potato-leek soup recipe. I was skeptical, thinking it sounded like something was going to be missing, but I wouldn't change a thing. Okay... I did change one thing... I didn't have vegetable stock, so I used chicken stock. Unlike some other folks, I did *not* find it to have too much dairy. I thought it was the perfect amount. item not reviewed by moderator and published
I love this recipe! item not reviewed by moderator and published
LOVE this soup. The hardest part for me is washing the leeks. I love how simple the seasonings are, but yet it is so flavorful. I use my own chicken stock instead of veggie stock and I puree the leeks in the stock before i add the potatoes, then pulse the potatoes a little at the end (my bf likes to have chunks of potato. one of my favorite soups, and i love soup! item not reviewed by moderator and published
awesome!!! made it for christmas eve, everyone loved it! item not reviewed by moderator and published
Amazing soup...!!! I followed the recipe exactly as written, except that I had no buttermilk...My foodie husband grabbed some sour cream, a little lowfat milk, and some fresh lemon juice - whisked it all up, and voila! something like buttermilk... We loved the soup, and we are planning on making it again really soon. item not reviewed by moderator and published
The only things I changed when I made this recipe was that I did not puree it (I just whisked it a bit when I added the dairy components, and I made about half the amount as Alton's original recipe. This was a very soul-warming soup that I will make often! It was fairly inexpensive, easy, and most of all delicious. I served this warm since it is winter, but I will try this cold as well when the weather is warmer. A permanent addition to my recipe box! item not reviewed by moderator and published
This is a rich and delicious soup. And very easy to prepare. I added more salt and pepper, as well as a teaspoon of dried thyme, to perk it up a little. When I blended the leek-potato mixture, I deliberately left some chunks of potato to add interesting texture to the soup. I'll definitely make this again. item not reviewed by moderator and published
The flavors were great, but I think that the recipe calls for way too much cream & buttermilk. I would half the amount recommended. item not reviewed by moderator and published
Love this recipe!!! I did add black pepper, more salt, and some sugar. And wow this is a great soup!!! If you're going to have guests over for a dinner party this is a good soup to have or for a regular family meal too : impressed! item not reviewed by moderator and published
I just had this soup at a British restaurant this last weekend and I liked it so much, I wanted to try and make it myself. Never used leeks before and I am now a major fan. What a great mild root it is!!! I can see just doing step one of this recipe and serving the cooked leeks over mashed potatos. Anyway -- This soup was fabulous! I like more "chunk" in my soup, so I added an extra potato or two and didn't puree it completely. I put the exact dairy levels as directed, but next time I would probably try to cut back on that a little like others have done to compare. Another keeper!! item not reviewed by moderator and published
So SO good! I made it just like the directions. I did not have an immersion blender so I used my food processor, blending two batches and then putting them back in the pot and adding the rest of the ingredients. I also put a whole lotta snipped fresh chives and added bacon. Will definitely make this again! item not reviewed by moderator and published
Awesome recipe. It has wonderful flavor and a crowd pleaser at our house. item not reviewed by moderator and published
Loved it, as did my family. Only tweaked it slightly by using half and half instead of heavy cream, and made my own buttermilk cheat (milk and lemon juice. It was fantastic, will make it again! item not reviewed by moderator and published
The best! Next time I may try half and half to replace the cream but as written this one's a total winner. item not reviewed by moderator and published
Will make it again and again. item not reviewed by moderator and published
Outstanding item not reviewed by moderator and published
Very good. FYI, if you want to lighten it up a tad, 1/2 and 1/2 works just fine in place of heavy cream and also I used light buttermilk and it was still rich and creamy. item not reviewed by moderator and published
I proudly used my own organic homegrown yukon gold potatoes and leeks. This recipe came out to be one of the best potato soups I have ever tasted! Everyone agreed, and are requesting repeats. item not reviewed by moderator and published
Just harvested all of my garden leeks and needed something to do with them. This is so tasty! I left my potatoes a little chunkier than instructed. This is the reason to grow leeks and yukon golds if you are looking for one! LOVE IT! item not reviewed by moderator and published
After reading so many 5 star reviews, I really wanted to love this soup. Unfortunately, I found it to be "ok" - not bad, but not great either. My husband who is not a picky eater at all didn't like it. He said "I feel like I am drinking a warm bowl of milk." The soup has good flavor but nothing I would make again. Perhaps all the buttermilk and cream was just a bit too much for our liking. Sorry Alton! I do love some of your other recipes, though! item not reviewed by moderator and published
I've made this dozens of times and it comes out fantastic in spite of me! The only thing I did was follow some other suggestions and substitute 1 cup of milk for 1 cup of cream. Delicious!! item not reviewed by moderator and published
Alton, always right on the measurements every time every recipe. My skinny wife had thirds! item not reviewed by moderator and published
great soup! watch the short video. It's very helpful. item not reviewed by moderator and published
This is a fantastic recipe. I used to make it so often I knew the recipe by heart. No substitutions. The only thing I do different is I eat it hot and sometimes put some sour cream on top. item not reviewed by moderator and published
Amazing!! This is the best soup I have ever made at home. I like to only puree 3/4 of the soup because I like have texture of some leek and potato pieces. Pay attention to cooking times and what you are accomplishing, because I used small red potatoes diced so they cooked way faster and I removed after 20 minutes once my potatoes were soft. Also, the leeks need to be nice and soft no matter what the cooking time, more or less. My leeks were ready in 20 minutes. The can carry a very strong bitter and unappealing taste if undercooked for those that disliked this recipe. item not reviewed by moderator and published
Simply amazing. I miss you Alton! item not reviewed by moderator and published
I just made this using almond milk instead of the cream or buttermilk, and it still turned out creamy without the fat or lactose. I also added fresh thyme and a few whole black pepper corns with the potatoes. item not reviewed by moderator and published
I do not do "difficult" and this not only easy but very tasty. SA-Kiwi item not reviewed by moderator and published
This was simple to make and excellent. I loved it, it is now my standard recipe for leek and potato soup. item not reviewed by moderator and published
When I go to the farmers market I like to get something I've never cooked with before. This time I found some elephant garlic (It kind of looks like a leek but tastes like clean floral garlic). I used three stalks of elephant garlic and 1 medium yellow onion in place of the leeks. The other change I made was that I hate buying buttermilk because I don't use it much and it goes to waste. Heavy cream on the other hand is a lot more versatile. So I used the heavy cream to make my own buttermilk (whip until it separates then strain), and had leftover fresh butter for the week. FYI, it takes two cups of cream to make about 1 cup of buttermilk. I'm usually reluctant to use heavy cream because of the calories but I got five servings out of this soup and at only 375 calories per serving I was impressed. Overall the soup came out great and I'd make it again. item not reviewed by moderator and published
Alton you are a genius =). This soup is amazing. I didn't use buttermilk for fear of currdeling the milk and I added some pan fried Ham to the mix. So good I couldn't stop eating it. item not reviewed by moderator and published
I had high hopes for this, but it was just awful. Bitter-tasting and unappealing. item not reviewed by moderator and published
This dish is a winner in my house... Everyone in my house love it and gets so excited when I make it. I think that the buttermilk and white pepper realy set it off...I am planting Leeks in my garden this summer just so I have lots of leeks on hand next fall and winter to make this soup often. item not reviewed by moderator and published
This was probably the best, most DELICIOUS food I have ever eaten. Which totally blew me away considering how simple it is! I used chicken stock instead of vegetable because that's what I had in the pantry. It was SO delicious. YUM. item not reviewed by moderator and published
Instead of a leek, try chopping up a scallion. Its a bit easier to work with and a bit tastier raw. item not reviewed by moderator and published
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! item not reviewed by moderator and published

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St. Patrick's Day