Potato Leek Soup

From ForWhateverWiki
Jump to: navigation, search
1 lb leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 oz, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart chicken broth
½ cup plain yogurt
¼ to ½ cup buttermilk or soured milk*
white pepper to taste
Parmesan cheese - rind if available
  1. Slice the leeks as thinly as you can. Wash the sliced leeks in clear water repeatedly until they are clean.
  2. 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.
  3. Add the potatoes and the chicken 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.
  4. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the yogurt, buttermilk/soured milk, and white pepper. If you have a Parmesan rind, add to the soup and simmer for 10 minutes. If you don't finely grate Parmesan cheese and add to soup. Taste and adjust seasoning if desired.
  5. Serve immediately, or chill and serve cold.
  • NOTE: You can use buttermilk if you have some. If not, to make soured milk, add a splash of white vinegar to some milk and let it sit out for at least 10 minutes.