Recipe: As I may have mentioned before, I purchase my produce from a co-op here in St. Louis. I do not get to choose what goes in the produce box that I purchase twice a month, but of course the trade off is that you get tons of food for $22. This month I was given russet potatoes and leeks. I’ve used leeks before in Broccoli Cheddar Soup, but you know, I’ve already made THAT. It’s so last year. Okay, no not really. I just didn’t have any cheddar cheese which is pretty much essential to making Broccoli Cheddar Soup.
We all liked this soup and ate it right up. Very simple ingredients made into something delicious and easy. My kind of dish.
Potato and Leek Soup
yield 6-8 servings
1 pound leeks, clean and do not use dark sections (4-5 medium or 3 large)
2 tablespoons butter
kosher salt
14 ounces Russet or Yukon gold potatoes, peel and dice small
32 ounces (1 qt.) vegetable or chicken broth
1 cup cream
1 cup buttermilk (or sub 1 tablespoon lemon juice mixed with 1 cup milk)
1/2 teaspoon pepper – black or white
1. To prep leeks: Fill the sink with clean water. Trim off the roots from the leek. Trim off the dark green section. Now, run the knife longways along the leek and divide into two long sections. Put one section down flat onto the cutting board and cut finely – about 1/8″ to 1/4″ pieces. Do this for each leek. Put the cut pieces into the sink and swish them around a bit to clean them. Take a colander or fine mesh strainer to catch the leeks. Allow the water to drain off a bit.
2. Put a large saucepan or Dutch oven over medium heat on the stove. Melt the butter. Add leeks. Cook with a pinch of salt for 5 minutes. Stir. Reduce heat to medium low and cook another 25 minutes. Stir once in a while.
3. Increase the heat up to medium-high. Dump in your cut up potatoes and broth. Boil. Cover the pot, turn the heat down to low and simmer about 45 minutes.
4. Remove from heat. Make the soup smooth by adding it to a blender, using an immersion blender (my favorite), or working in batches in the food processor.
5. Add cream, buttermilk and pepper. Stir together. Serve.
Recipe from Alton Brown’s “Good Eats”
