45 minutes
A warm and comforting soup made with creamy potatoes and sweet leeks, perfect for a cozy meal.
Unsalted Butter, melted
tablespoons
Large Leeks, white and pale green parts, rinsed and roughly chopped
each
quarts
Russet Potatoes, peeled and cut into quarters
0 lb
Bay Leaf
each
to taste
to taste
cups
cups
teaspoons
Sliced Chives
to taste
1. Cook the Leeks
Begin by melting 2 tablespoons of unsalted butter in a large saucepan or Dutch oven over medium heat. Once the butter has melted, add the rinsed and roughly chopped leeks. Reduce the heat to low and cook the leeks, stirring frequently, until they are very soft but not browned, which should take about 10 to 15 minutes.
2. Add Stock and Potatoes
Next, add 1 quart of chicken stock, the quartered russet potatoes, and 1 bay leaf to the pot. Season the mixture lightly with kosher salt and freshly ground black pepper. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the potatoes are tender.
3. Blend and Add Dairy
For a smooth and creamy texture, remove the potatoes with tongs and transfer them to a bowl, discarding the bay leaf. Pour the soup into a blender and blend until smooth. Return the smooth soup to the pot. Pass the potatoes through a potato ricer directly into the soup, which ensures a perfectly smooth texture. Whisk in 1 cup of buttermilk and 1/2 cup of heavy cream, then bring the soup to a gentle simmer. Finally, whisk in 1/2 teaspoon of freshly ground nutmeg.
4. Serve
Before serving, adjust the seasoning with additional salt and pepper to taste. Ladle the hot, creamy soup into bowls and garnish with sliced chives or scallions.
Keep the potatoes and leeks, but add chopped clams, bacon, and replace some of the liquid with clam juice. Thyme would be a great herb here.
Render chopped bacon or pancetta until crispy and use the fat to sauté the leeks, adding the cooked bits back into the soup before serving for a smoky, meaty flavor.
Replace potatoes with broccoli and add cheddar cheese for richness. You could also introduce carrots for sweetness and color.
Roast a head of garlic in the oven until caramelized and soft; squeeze out the roasted cloves and blend them into the soup for a deep, sweet, and savory garlic flavor.
Stir in a cup of grated sharp cheddar or Gruyère cheese at the end of cooking until melted and smooth. For a tangy edge, add a dollop of goat cheese or a swirl of blue cheese crumbles before serving.
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