Leek Potato Soup

Name: Leek Potato Soup
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters buttermilk; 1 Tbsp snipped chives; 237 milliliters heavy cream; 1 pinch Heavy kosher salt, plus additional for seasoning; 454 grams leeks, cleaned and dark green sections removed, approximately 4 to 5 medium; 3 Tbsps unsalted butter; 946 milliliters vegetable broth; 1 teaspoons white pepper; 397 grams approximately 3 small, Yukon gold potatoes, peeled and diced small

Leek Potato Soup is a gluten free, primal, and vegetarian recipe with 6 servings. This soup has 266 calories, 3g of protein, and 22g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have roughly 3, butter, heavy cream, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Watch how to make this recipe.

Chop the leeks into small pieces.

Ingredients you will need

Leek

In a 6-quart saucepan over medium heat, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Leek

Salt

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.

Ingredients you will need

Vegetable Broth

Potato

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.

Ingredients you will need

White Pepper