I totally flubbed something when I made this, but it was still good. I doubled the recipe, but as I was making it I added 4 qts of stock instead of 2. I didn't realize my mistake until the very end when I went to add the dairy and thought it already looked pretty thin, so I went back to the recipe and realized my mistake. So..... I still added the correct amount of cream, and I just left out the buttermilk completely. My soup may have been missing a bit of the tang the buttermilk would have provided, but it was still tasty and I went back for seconds. Also, I used chicken stock instead of veggie because that's what I had on hand.
- 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 (I used chicken stock)
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
DirectionsChop 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