Potato Leek Soup

I’ve been sick, so I’ve been eating a lot of soup.  Now that I have drained every Thai and Vietnamese restaurant in the neighborhood, it’s time to make my own.  I want something creamy and coating with strong flavor, since I can barely taste anything. This recipe requires no skill and is simple, but even more so if you have a mandolin slicer and an immersion blender.

  • 1/2 stick unsalted butter, plus more for other nefarious purposes
  • 3 medium size leeks, cleaned and dark green ends removed but reserved
  • 1 quart broth or stock (chicken, beef, veg, whatever – you can even use bullion)
  • 3 medium-large Yukon gold potatoes
  • 1 cup milk
  • 1 cup cream
  • 1 cup buttermilk
  • salt and pepper

  1. In a medium-size stock pot, melt butter over medium low-heat, add the leeks and cook uncovered for 30 minutes, until soft, stirring occasionally.
  2. While the leeks are cooking, peel and slice the potatoes as thin as possible. This is where the mandolin comes into play, because if you can cut paper thin, the next step can take 20 minutes instead of 40.
  3. Add the broth and potatoes, and let simmer, covered, until potatoes start to break down, stirring occasionally. Don’t be startled; the broth becomes a thick, starchy goo as soon as it reaches a boil.
  4. Turn off the heat and blend until smooth, if need be, in a traditional blender in batches.
  5. Stir in all the dairy products, season to taste and bring slowly back up to temperature if need be. Finish with a knob of butter stirred in at the end.
  6. For garnish, lemon zest, and/or take the leftover green parts, slice thinly across the grain and saute over high heat in butter until crispy.



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