This soup is a take on traditional Potato Leek Soup. I use ham stock instead of chicken, because it’s flavor complements the potatoes and cream so nicely. The buttermilk adds a tanginess that makes this soup stand out from other versions in complexity. For a vegetarian version, simply substitute vegetable stock in place of the meat stock.
Potato Leek Soup
By Holly Rodricks
Makes 4-6 servings.
- 3 Leeks (white and pale green parts only), rinsed, halved, and sliced
- 3-4 tbsp. Unsalted Butter
- 2 large Potatoes, peeled, halved, and sliced thinly
- 1 quart Ham Stock (Chicken Stock or Vegetable Stock may be substituted.)
- 1 Bay Leaf
- 1/4 tsp. dried Lemon Thyme (Use regular Thyme, if Lemon is not available)
- 1/2 tsp. ground White Pepper
- 1/8 tsp. Nutmeg
- 1/2 cup Heavy Cream
- 1 cup Buttermilk
- Salt to taste
- Melt Butter in skillet or large saucepan over medium-low heat. Add Leeks and caramelize, stirring occasionally for 15-20 minutes until soft, sweet, and translucent. (The goal here is to cook over a low enough heat that the Leeks and Butter do not brown/discolor.)
- While Leeks are caramelizing, bring Stock to a boil in a large stock pot. Add sliced Potatoes, Bay Leaf, Thyme, White Pepper, and Nutmeg. Reduce heat to simmer.
- Add caramelized Leeks. Allow soup to simmer, covered, until potatoes are tender and falling apart when mixed.
- Remove soup from heat and Salt to taste.
- Add Cream and Buttermilk. Use immersion blender to mix and liquefy.
- Serve hot with a fresh crust of buttered bread.