Free Online Recipes
 |  

Sign Up login
 
 

Leek and Potato Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Leek and Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 lb. leeks, cleaned, dark green sections removed (4-5 medium)
3 Tbsp. (unsalted if you prefer) butter
Heavy pinch kosher salt, plus additional for seasoning
14 oz. Yukon gold potatoes (or any kind & we use more) peeled and diced
1 qt. vegetable broth
1 cup heavy cream (we use fat free half & half)
1 cup buttermilk
1/2 tsp. white (or black) pepper
1 Tbsp. 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. Sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, aproximately 25 minutes, stirring occasionally.
Add the potatoes and vegetable broth, increase the heat to medium-high, bring to a boil. Reduce heat to low, cover, gently simmer until the potatoes are soft, aproximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth (or blender if you do not have one- caution- soup is hot!). Stir in heavy cream, buttermilk, and pepper. Taste to adjust seasoning if desired.
Sprinkle with chives and serve immediately, or chill and serve cold.


Originally Submitted
8/22/2011





0 Out of 5 from 0 reviews

You can add this Leek and Potato Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.