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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.8 285
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
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

This recipe is featured in:

St. Patrick's Day