I am always impressed that the humble potato and the equally humble leek provide such a rich flavor. Simple and amazingly simple to prepare, these two feel at home after a day getting the garden beds ready for planting.
I guess the chill of Spring sometimes calls for some soup therapy and people respond enthusiastically to this subtle but flavorful combination . I have served this to guests with crusty homemade bread and it always satisfies their soup cravings.
As we move towards Summer in a few months, other soups come into play in my kitchen but for this season of Springtime awakening, try this recipe. For me if it brings me memories of longer days, a longer twilight and the promise of a garden out the back window.
- 1 pound leeks, cleaned and dark green sections removed, approximately 5 to 6 medium
- 4 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 16 ounces, approximately 3 small potatoes, diced small and peeled
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon minced chives
Section 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 blender until creamy. Stir in the heavy cream, buttermilk, and white pepper. Adjust seasoning if desired. Sprinkle with chives and serve, or chill for later and serve it cold.