Potato Leek Soup
- 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
- Slice the leeks as thinly as you can. Wash the sliced leeks in clear water repeatedly until they are clean.
- 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 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.
- 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.
- 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.