Dirt to Table Experience: Leek and Potato Soup

PUBLISHED ON: 05.31.2013
Fresh Red Pontiac Potatoes from the Garden

Fresh Leeks too!

 Equals a Spring Fresh Potato and Leek Soup
Leek and Potato Soup
Serves 6
Recipe adapted from Alton Brown

1 pound leeks ( approximately 4-5 medium), cleaned, dark green sections removed.  
3 tablespoons unsalted butter
Heavy pinch of kosher salt, plus additional for seasoning
14-ounces Yukon gold potatoes, approximately 3 (note: I used red 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 (note: I used fresh dill)

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 seasonings if desired.  Sprinkle with chives or dill, serve immediately or serve cold.

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