Leek and Potato Soup

10-26-2008, 01:00 PM

4 T. Clarified butter
1 lb. Leeks, quartered lengthwise and chopped
1 heavy pinch kosher salt
¼ lb Gold potatoes
1 Q. Vegetable broth
1 C. Heavy cream
1 C. Buttermilk
1 t. White pepper, freshly ground

Melt butter in a heavy saucepan over medium-low heat, add leeks and salt then sweat 20-30 minutes, or until soft.

Add potatoes and broth, bring to a boil over medium-high heat, reduce to a bare simmer, cover and cook for 45 minutes.

Puree until smooth, add cream, buttermilk and pepper, heat through.

This soup can be served hot or cold.

10-26-2008, 01:00 PM	#1
Demented Guest Posts: n/a	Leek and Potato Soup 4 T. Clarified butter 1 lb. Leeks, quartered lengthwise and chopped 1 heavy pinch kosher salt ¼ lb Gold potatoes 1 Q. Vegetable broth 1 C. Heavy cream 1 C. Buttermilk 1 t. White pepper, freshly ground Melt butter in a heavy saucepan over medium-low heat, add leeks and salt then sweat 20-30 minutes, or until soft. Add potatoes and broth, bring to a boil over medium-high heat, reduce to a bare simmer, cover and cook for 45 minutes. Puree until smooth, add cream, buttermilk and pepper, heat through. This soup can be served hot or cold.