Tuesday, September 6, 2011

Potato Leek soup

Slightly adapted from this Alton Brown recipe to make it a bit healthier and use what we have on hand, this tastes much more decadent then it really is (a splash of heavy cream would also be good here too):


  • 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
  • 2 teaspoons butter
  • Heavy pinch salt, plus additional for seasoning
  • one pound of potatoes, scrubbed, eyes and brown spots cut out, cut into one inch chunks
  • 1 quart vegetable broth
  • 1 cup buttermilk or plain yogurt
  • 1/2 teaspoon pepper
  • 1 tablespoon snipped chives


1. Chop the leeks into small pieces.
2. 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.
3. Add the potatoes and the veggie 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.
4. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the buttermilk and pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.