When it comes to comforting and satisfying soups, few can compare to the classic combination of potatoes and leeks. This Potato Leek Soup recipe is a soul-warming delight that is perfect for chilly days or when you simply crave a bowl of pure comfort. With its creamy texture, delicate flavors, and a hint of earthiness from the leeks, this soup is a true crowd-pleaser. Join us as we share our beloved Potato Leek Soup recipe and guide you through the process of creating a bowl of pure bliss. Enjoy!
-MBK
Potato Leek Soup
Ingredients
- 1 lb. cleaned leeks sliced thin
- 3 Tbsp. unsalted butter
- heavy pinch kosher salt
- 14 ounces Yukon Gold potatoes approximately, 3
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 tsp. white pepper
- 1 Tbsp. snipped chives
Instructions
- 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 seasoning if desired.
- Sprinkle with chives and serve immediately.
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