Martian Food
Sep 18, 2015

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Potato Leek Soup

Active time:20 minutes

Start To Finish:1 hour, 30 minutes Does not include chilling time if serving cold

Difficulty:

Serving size: 6

Source: Alton Brown, The Food Network

Can Be Made Ahead
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Ingredients:

1 lb. (about 4 medium) leeks, dark green parts removed, white and light green parts cleaned and cut into ½-inch pieces
3 Tbs. unsalted butter
large pinch kosher salt, plus more to taste if necessary
14 oz. (about 3 small) Yukon gold potatoes, peeled and diced small
1 quart vegetable broth or stock
1 cup heavy cream
1 cup buttermilk
½ tsp. white pepper
1 Tbs. snipped chives

Directions:

In a 6-quart saucepan, melt the butter over medium heat.  Add the leeks and a large pinch of salt, and sweat them for 5 minutes.  Decrease the heat to low and cook until the leeks are tender, about 25 more minutes.

Add the diced potatoes and the vegetable broth, increase the heat to medium-high and bring to a boil.  Cover the pan, reduce the heat to low, and simmer until the potatoes are completely cooked, about 45 minutes.

In 2 batches, transfer the soup to a blender and purée until smooth. (You can also purée the soup right in the pan using an immersion blender if you have one.  Turn off the heat first.)  Stir in the heavy cream, buttermilk and white pepper.  Heat gently if serving hot, sprinkle with chives, and serve immediately.  If serving cold, let the soup cool, put in the refrigerator until thoroughly chilled.  When you are ready to serve it, taste and adjust the seasonings, sprinkle with chives and serve.

Notes:

You can make the soup ahead of time even if you intend to serve it hot.  Once you have puréed the leek/potato mixture, refrigerate the soup until just before you are ready to serve it.  Reheat the soup base, add the cream and buttermilk, adjust the seasonings if necessaary, sprinkle with the chives and serve.

The Pillivuyt Plissé soup plate would be perfect to serve this soup.

Drink with:

Sauvignon Blanc or white Sancerre



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