J. Kenji López-Alt — https://www.seriouseats.com/best-potato-leek-soup-recipe
Ingredients
- 2 TablespoonsUnsalted Butter
- 2 Large Leeks, white and pale green parts only, rinsed and roughly choppedLeeks
- 1 Quart chicken stock (homemade or low-sodium store-bought)Chicken Stock
- 1 Bay leafBay Leaf
- 1 To tasteKosher Salt
- 0.5 TeaspoonNutmeg
Timeline
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01
Prep
02
Cook the leeks
- Heat the butter in a large saucepan or Dutch oven over medium heat until melted.
- Add the chopped leeks, then reduce the heat to low.
- Stir frequently and cook until the leeks are very soft but not browned, about 10-15 minutes.
03
Add potatoes and stock
- Add the stock, the quartered potatoes, and the bay leaf to the pot with the leeks.
- Season lightly with salt and pepper.
- Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until the potatoes are fall-apart tender (about 15 minutes).
04
Separate and purée
- Remove the bay leaf. For the lightest texture: remove the cooked potatoes and pass them through a potato ricer (or fine-mesh strainer).
- Meanwhile, blend the leek-and-broth mixture (without potatoes) until smooth.
- Return both parts to the pot, whisk in the cream and buttermilk, and stir in the nutmeg.
If you prefer a quicker version you may dump everything into a blender and purée, though texture will differ.
05
Finish & Serve
- Re-heat the soup gently until hot (do not boil vigorously).
- Taste for salt and pepper and adjust.
- Pour into bowls, garnish with the chopped chives or scallions and a generous grinding of black pepper.
Serve immediately.