Leek Potato Soup

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This soup is great! It's fast and easy to make and perfect for warm or cool weather. One suggestion I would make is cutting the amount of buttermilk by half and cream by a quarter if you are going to be using this for a main dish. In small quantities the dairy is OK, but for a whole bowl-full it can be a little overpowering. For a real treat, buy or make a few sourdough bread bowls and eat the soup from those. It doesn't get any better!

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It wasn't bad but I've had better.

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This soup is so good even my 10 & 3 year olds loved it. They ask me to make it often. It was also a big hit with my father-in-law who doesn't eat meat.A+++++++ Alton

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This is the BEST potato soup recipe I've ever had. It mimics one of our favorite Irish Restaurant's (with the exception of adding irish bacon. I make it a lighter version and my family doesn't know the difference. Fantastic the next day chilled as well.

Thanks for the GREAT eats!

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this soup was the best we ever had.My husband said it was better than his favorite restaurant, and that was hard to beat. thanks hanan

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This was so scrumptious last night that I can't wait to make it again. If only I had more leeks I'd have made it for lunch today!

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This soup surprised me with it's incredible flavor and depth. Though not exactily low in carbs, I served this hearty soup in sourdough breadbowls. The two worked perfectly. I left a few of the potatoes out of the blender in order to give the soup a chunky texture. Try it! You'll love it!

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Because I can never leave anything alone, I tried a couple variations of this recipe all with pretty good results. Although the base recipe soup has some complex levels of flavor, it is easy to use this soup to build from as well:

Variation 1 - to cut calories, use plain yogurt instead of whole cream and buttermilk.
Results - Excellent cold. Still had the tang of the original, but much fewer calories. Seemed to loose a little hot, but still good.

Variation 2 - Added bacon and tomato as one other reviewer did.
Results - I used very meaty and thick slab bacon and some garden fresh tomatoes. This was my favorite variation.

Variation 3 - South-western style. Added medium-hot diced peppers, diced tomato and cilantro instead of chives on top.
Results - Definitely out of the ordinary! Tasted pretty good!

Variation 4 - Added pre-soaked split peas, ham and tsp liquid smoke.
Results - my favorite of the variations served hot and least favorite cold

Variation 5 - reserved 1/2 potatoes and added 2 cups corn left over from corn on the cob and two cups cooked and diced chicken.
Results - favored by my guests more than me who love chicken corn chowder. Much more filling variation - can be used as main course. Serve this one hot with fresh crusty italian bread!

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My boyfriend lived in France this past semester and his host family made a leek and potato soup. Since today was a rainy day it was a perfect day for soup. He took one taste and it took him back to France! I have to say I was pretty impressed myself and I know we will be making this recipe over and over and over again. We did not use the buttermilk, instead used all heavy cream... and instead of vegetable broth, we used chicken broth...that's what his host family did. It was yummy! I am going to try it with the Buttermilk next time. Thanks, as always Alton, great recipe.

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The buttermilk is the key, don't skimp on it, Disregard the other reviews about using a stick (emulsion blender. My stick blender did the job nicely. No lumps. Haven't tried it cold so I can't help you there.