Similar to my Green Chicken Enchilada Casserole, this dish doesn’t photograph particularly well – but it IS delicious. It’s hearty, but not heavy, and it’s perfectly warm and comforting (ideal, given that the weather in Michigan this week is BITTERLY cold, to put it politely). Even better, it’s simple to make, and you can top it with whatever you like!
Potato Leek Soup
recipe adapted from here
2 T salted butter
3 medium leeks, white and light green parts
1.5 lb yukon gold potatoes, peeled and diced small
4 c chicken stock
3/4 cup heavy cream
1 cup buttermilk
salt and pepper
Toppings: shredded cheddar, crumbled bacon, sour cream, chives
1.) Start by prepping your leeks. To start, cut off the thick, dark green tops, as well as the roots. Slice them lengthwise, and then slice them into half moons about 1/2″ thick. Fill a large bowl with cold water, and place the leeks into the water, using your hands to break up the layers as much as you can. Leeks get a LOT of dirt stuck between their leaves as they grow, so you have to wash them VERY thoroughly to get rid of it all. Once all the leeks are sliced and in the bowl, use your hands to swish them around one last time, and let them sit for a few minutes, so all the dirt can settle to the bottom of the bowl.
2.) Heat a large pot over medium heat, and add your butter. Once the butter is melted and hot, use a large slotted spoon (or a spider) to gently scoop the leeks out of the cold water (being careful not to disturb the water too much, so the dirt doesn’t get all stirred up), allow them to drain, and put them in the pot. Stir to coat all the leeks with butter, and season with a large pinch of salt.
3.) Allow the leeks to cook until quite soft, about 15 minutes, stirring occasionally. Add the chicken stock, diced potatoes, and 1/2 teaspoon each of salt and pepper, and bring the mixture to a boil. Once the soup boils, lower the heat to a simmer, and cover the pot. Allow the soup to simmer, stirring occasionally, for about 30 minutes, until the potatoes are tender and cooked through.
4.) When the potatoes are tender, remove the soup from the heat and blend with an immersion blender until smooth. If you don’t have an immersion blender, you can use a regular blender; just remember to only fill the blender about 2/3, and to take the clear center of the lid out (you can gently hold a towel over the hole), so steam can escape, and you don’t end up covering yourself in hot soup!
5.) Once the soup is blended, return it to the stove over low heat, and add the heavy cream and buttermilk. Heat through, and serve garnished with whatever toppings you like!
We like to top our potato leek soup with some crumbled bacon, a bit of shredded cheddar, and some greek yogurt (or sour cream). If I had remembered to pick them up at the store, we would have also used some chopped chives. Perfect for a cold, blustery day!
Only 4 more months of soup weather,