The Best Potato-Leek Soup Recipe | Recipe Cart
An easy potato-leek soup that takes no shortcuts to deliver the best flavor and texture possible. A touch of buttermilk and potatoes pressed through a ricer are
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Cooking tools:
- Blender
- Potato ricer
- Food mill
- Fine-mesh sieve
- Microplane
- Dutch oven
- Saucepan
- Pot
- Ladle
- Tongs
- Whisk
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Serving bowl
Ingredients
- 2 tablespoons unsalted butter
- 2 large leeks, white and pale green parts only, rinsed and roughly chopped
- 1 quart homemade or store-bought low-sodium chicken stock
- 2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound)
- 1 bay leaf
- Kosher salt
- freshly ground black pepper
- 1 cup buttermilk
- 1/2 cup heavy cream
- 1/2 teaspoon freshly ground nutmeg
- Sliced chives or scallions, for serving
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