Leek Potato Soup
This comforting Leek Potato Soup is a classic, showcasing the delicate flavors of leeks and the creamy richness of Yukon Gold potatoes. Slowly simmered in vegetable broth and finished with heavy cream and buttermilk, it creates a velvety smooth texture. Garnished with fresh chives, it's a versatile soup that can be enjoyed warm or chilled.
Equipment
- 1 6-quart Saucepan Large enough for simmering and pureeing.
- 1 Cutting Board
- 1 Chef's knife For precise chopping of leeks and potatoes.
- 1 Immersion Blender Essential for achieving a smooth, creamy texture directly in the pot.
- 1 Rubber Spatula For stirring and scraping the bottom of the pan.
Ingredients
Main
- 1 pound leeks cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt plus additional for seasoning
- 14 ounces approximately 3 small, Yukon gold 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
Instructions
- 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 seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Notes
Thoroughly clean leeks by splitting them lengthwise and rinsing under cold water to remove any grit, focusing on the white and light green parts. Yukon Gold potatoes are ideal for their creamy texture and low starch content, which helps prevent a gummy soup. While pureeing, ensure the potatoes are completely tender to achieve a silky smooth consistency. Adjust seasoning with additional salt and pepper after adding dairy, as dairy can mellow flavors. For an even richer soup, a touch of nutmeg can enhance the potato flavor, and a sprinkle of crispy bacon bits or croutons can add textural contrast if serving hot.