Leek Potato Soup

Leek Potato Soup

from foodnetwork.com
Appetizer
100 min
6 servings
301 kcal / serving

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Ingredients

  • 1 poundleeks, cleaned and dark green sections removed, approximately 4 to 5 medium
  • 3 tablespoonsunsalted butter
  • heavy pinch kosher salt, plus additional for seasoning
  • 14 ouncesapproximately 3 small, yukon gold potatoes, peeled and diced small
  • 1 quartvegetable broth
  • 1 cupheavy cream
  • 1 cupbuttermilk
  • ½ teaspoonwhite pepper
  • 1 tablespoonsnipped chives

Directions

  1. 1

    Chop the leeks into small pieces.

  2. 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. 3

    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.

  4. 4

    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.