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Potato Leek Soup

This Potato Leek Soup will hit the spot when it is cold outside. The soup is comfort food at its best! Smooth and creamy!
Course Soup
Servings 6

Ingredients

  • 1 pound leeks, approximately 4 to 5 medium, cleaned and dark green sections removed
  • 2 tablespoons unsalted butter
  • heavy pinch kosher salt, plus additional for seasoning
  • 4 large russet or 6 Yukon gold potatoes, peeled, cleaned and diced into small cubes
  • 1 quart low sodium chicken broth
  • 1 cup fat-free half and half
  • 1 cup low-fat buttermilk
  • 1/2 teaspoon white pepper
  • 1 tablespoon snipped chives
  • 2 slices cooked bacon. Chopped

Instructions

  1. Chop the leeks into small pieces.
  2. In a 6-quart saucepan over medium heat, melt the butter.
  3. Add the leeks and a heavy pinch of salt and sweat for 5 minutes.
  4. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

  5. Add the potatoes and the low sodium chicken broth, increase the heat to medium-high, and bring to a boil.
  6. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  7. Turn off the heat and puree the mixture with an immersion blender until smooth.
  8. Stir in the fat-free, half & half cream, low-fat buttermilk, and white pepper. Taste and adjust seasoning if desired. 

  9. Sprinkle with chives, bacon and serve immediately, or chill and serve cold.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2015