Potato Leek Soup Recipe
If you’ve never tried leeks before this is a really good place to try them. They’re like an onion and a cucumber combined, they have a fantastic taste, so enjoy!
Ingredients:
1 lb. Leeks, cleaned and the dark green sections removed & chopped
3 Tbsp. Unsalted Butter
Heavy Pinch Kosher Salt
1 Qt. Vegetable Broth
3 small Yuko Gold Potatoes, peeled and diced
1 Cup Buttermilk
1 Cup Heavy Cream
1/2 tsp. White Pepper
1 Tbsp. Chives, snipped
Directions:
In a large saucepan, melt the butter over medium heat. Add the leeks and the heavy pinch of salt and let it sweat for 5 minutes. Then lower the heat to medium-low and cook for 25 minutes, or until the leeks are tender, stirring occasionally.
Add the vegetable broth and potatoes, and move the heat to medium-high, bringing the mixture to a boil. Then reduce the heat to low, cover the pan, and let it simmer for 45 minutes, or until the potatoes are soft.
Puree the mixture until smooth in a blender or food processor and move back to the pan. Add the buttermilk, heavy cream, and white pepper. Taste to check the seasoning. Sprinkle with chives on top and serve.
And Enjoy!
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