INGREDIENTS
1 lb leeks (about 4-5 medium), cleaned and thinly sliced
3 tablespoons butter
Salt
Pepper
14 ounces (approx. 3 small Yukon gold) potatoes, peeled and diced
1 quart vegetable stock
1 cup milk (you can also use heavy cream, but lowfat milk is MUCH healthier!)
1 cup buttermilk-- you can make your own by adding 1 tablespoon lemon juice to 1 cup milk and letting it sit for a few minutes until it curdles
Sliced chives, for topping
DIRECTIONS
In a medium saucepan over medium heat, melt the butter. Add the leeks and a pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, about 25 minutes, stirring occasionally.
In a medium saucepan over medium heat, melt the butter. Add the leeks and a pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, about 25 minutes, stirring occasionally.
Add the potatoes and vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are soft, approximately 30-45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the milk, buttermilk, and more salt and pepper. Taste and adjust seasoning. Sprinkle with chives and serve.
You can also chill and serve this soup cold!
No comments:
Post a Comment
Tell me what you think! Let me know if there is anything you think needs improvement, or if there is something you would like to see on here in the future.