Ingredients for Alton Brown Potato Leek Soup
- 2 large leeks (about 2 cups)
- 4 tablespoons (1/2 stick) unsalted butter
- Kosher salt, to taste
- 2 pounds Yukon Gold potatoes
- 6 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup buttermilk
- 1/2 teaspoon freshly ground white pepper, plus more to taste
- Freshly chopped chives, for garnish
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How to Make Alton Brown Potato Leek Soup
- Finely chop 2 large leeks (about 2 cups), white and light green parts only.
- Melt 4 tablespoons (1/2 stick) of unsalted butter in a 6-quart saucepan over medium heat.
- Add the chopped leeks and a generous pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Reduce heat to medium-low and continue cooking, stirring occasionally, until leeks are tender, about 25 minutes.
- Add 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch pieces, and 6 cups of vegetable broth. Increase heat to medium-high and bring to a boil.
- Reduce heat to low, cover, and simmer gently until potatoes are easily pierced with a fork, about 45 minutes.
- Carefully remove from heat and use an immersion blender to puree the soup until completely smooth. (Alternatively, carefully transfer in batches to a standard blender and blend until smooth).
- Stir in 1 cup heavy cream, 1/2 cup buttermilk, and 1/2 teaspoon freshly ground white pepper.
- Taste and season with additional salt and white pepper as needed.
- Garnish with freshly chopped chives and serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
33g
Fat
97g
Carbs
13g
