Potato Leek Soup
adapted from Alton Brown
We make this regularly all autumn and winter long. Add a salad and some fresh bread and your family and tummy with be thrilled.
4 strips bacon
1 pound leeks, approximately 4 to 5 medium, chopped (remove dark green parts)
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 fresh cracked black pepper
1 tablespoon snipped chives
What to Do:
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, cook the bacon until crispy. Remove bacon and set aside.
In the same pan with bacon drippings, 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 15 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 30 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 bacon and chives and serve immediately, or chill and serve cold.
To make this vegetarian, omit bacon and sauté leeks in 3 Tablespoons butter instead. Also works great in the crock pot. Add all ingredients except dairy and cook on low 4-6 hours. Then puree and add cream & buttermilk.
Sonia Ruyts, Corvallis
Sonia is quite a good cook, and
when she’s not making delicious soup
she owns “Stash” – yarn shop,
social space & gallery in Corvallis,