Friday, May 31, 2013

Dirt to Table Experience: Leek and Potato Soup

Fresh Red Pontiac Potatoes from the Garden

Fresh Leeks too!

 Equals a Spring Fresh Potato and Leek Soup

Leek and Potato Soup
Serves 6
Recipe adapted from Alton Brown

1 pound leeks ( approximately 4-5 medium), cleaned, dark green sections removed.  
3 tablespoons unsalted butter
Heavy pinch of kosher salt, plus additional for seasoning
14-ounces Yukon gold potatoes, approximately 3 (note: I used red potatoes), peeled and diced small.
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives (note: I used fresh dill)

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter.  Add the leeks, and a heavy pinch of salt and sweat for 5 minutes.  Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil.  Reduce the heat to low, cover and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth.  Stir in the heavy cream, buttermilk and white pepper.  Taste and adjust seasonings if desired.  Sprinkle with chives or dill, serve immediately or serve cold.



Katerina said...

There is nothing more comforting than a bowl of soup. Leeks leave a very sweet aftertaste to everything!

Hamaree Rasoi said...

Excellent looking soup. Wanted to try this kind of soup for a long time. Thanks a lot for posting.

Big Dude said...

I love classic Vichyssoise so I know I'd really enjoy this with the tang of the buttermilk.

Karen said...

The only thing better than tomatoes right from the garden is potatoes... they're so tender and delicious. I bet this was a wonderful soup.

That Girl said...

Leeks are a great spring veggie!

Sam @ My Carolina Kitchen said...

This is one of my favorite soups. Can't believe you grew your own leeks. Way cool.

Beth said...

The top potato is so pretty and pink, it looks like an Easter egg!
Your soup looks gorgeous.

Farm Girl said...

Your soup looks wonderful is that photo on your Wordless Wednesday post your garden? Oh it is so pretty. I love that picture of your sunflowers.

Ann Jones said...

I love using leeks, they have such great flavor. Beautiful looking soup!

Sarah said...

Weird comment above?

You have potatoes and leeks already! We are lucky to be harvesting lettuce and herbs! Looks delicious.

SavoringTime in the Kitchen said...

How lucky you are to have the space pit grow potatoes! I did grow them once and had a nice, ittle crop of Russian banana fingerlings but the spot now has my new rhubarb patch.

I love potato soups and what a great way to use those beautiful, red potatoes!

Julie said...

Potato Leek soup is one of my favorites. Those are beautiful potatoes!

Ramona JapaneseRedneck said...

Does not get any better than that!

Pamela @ Brooklyn Farm Girl said...

Beautiful red potaoes there - isn't it just the funnest thing digging them up?

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