/videos/ » Potato Leek Soup
This wonderfully simple soup is perfect for entertaining or for a casual weeknight light dinner. To dress it up serve with chopped chives and a glass of wine. Smooth and creamy, it's the kind of comfort food that's perfect for the end of the day.
Print Recipe
Serves 4
Ingredients
- ¼ cup (4 tbsp) butter
- 1 medium onion, diced
- 2 leeks, white part only, cleaned & sliced
- 3-4 garlic cloves, chopped
- 5-6 medium to large Russett potatoes, peeled & roughly chopped
- 2 cups vegetable stock
- 2 cups water (or equal parts stock & water to cover potatoes)
- 1 cup whipping cream
- ¼ to ½ cup buttermilk (optional but Nancy likes the tartness it adds to the soup)
- 1 tbsp salt
- 1 tsp pepper
How-to
- In stock pot on medium heat, saute onions, garlic and leeks in butter for 10 minutes, until onions are translucent
- When the vegetables are soft and translucent (do not brown) add potatoes, water and vegetable stock
- Bring to a boil and simmer about 15-20 minutes, until potatoes are very tender
- Blend with an immersion blender or regular blender (make sure to leave some room for the steam--you can leave the cover on but take the small plastic piece off and cover with a towel) until smooth.
- Add cream and buttermilk and blend until combined
- Season with salt and pepper to taste
Comments (1)
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Posted Wednesday, March 31, 2010, at 12:59 am by Dave:Wow, this soup was absolutely killer. Perfect texture, wonderful mouthfeel, and simply delicious! Best potato leek soup ever!
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