Alton Brown Potato Leek Soup Recipe

Ingredients for Alton Brown Potato Leek Soup

• Leek
• Unsalted Butter
• Kosher Salt
• Yukon Gold Potatoes
• 6 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup buttermilk
• 1/2 teaspoon freshly ground white pepper
• freshly chopped chives, for garnish

How to Make Alton Brown Potato Leek Soup

1. Finely chop 2 large leeks (about 2 cups), white and light green parts only.
2. Melt 4 tablespoons (1/2 stick) of unsalted butter in a 6-quart saucepan over medium heat.
3. Add the chopped leeks and a generous pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Reduce heat to medium-low and continue cooking, stirring occasionally, until leeks are tender, about 25 minutes.
5. 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.
6. Reduce heat to low, cover, and simmer gently until potatoes are easily pierced with a fork, about 45 minutes.
7. 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).
8. Stir in 1 cup heavy cream, 1/2 cup buttermilk, and 1/2 teaspoon freshly ground white pepper.
9. Taste and season with additional salt and white pepper as needed.
10. Garnish with freshly chopped chives and serve immediately or chill for later. Enjoy!