POTATO LEEK SOUP

Potato Leek soup image

Provided by Amy Croyle

Time 1h30m

Number Of Ingredients 11

1 lb fresh leeks (about three mediume sized)
1/2 c onion
1/2 c butter
5-6 larg yukon gold potatoes
1 qt chicken broth or other broth of your choice
1/2 tsp white pepper
1 c buttermilk
1/2 c heavy cream
1/4 c sour cream + some for top if wanted
1/4 c fresh chives for top
sea salt to tast

Steps:

1. prepare leeks by removing outer layer and dark green tops, wash, and cut into small pieces. chop onion into small pieces. prepare potatoes by pealling and cutting into small pieces, place in bowl of cold water till needed.
2. In a medium/larg saucepan over medium heat, melt the butter. Add the leeks,onion and a pinch of salt and sweat for 5 minutes. Add half of the broth and cook until the leeks are tender, approximately 15/20 minutes, stirring occasionally
3. Let leeks cool for a few minutes and transfer to blender, blend till desired smoothness (I like mine really smooth) Return to saucepan and add remaining broth and potatoes, cook till potatoes are very soft and broth/liquid thikens a little from the potatoes.
4. Just before serving add buttermilk, heavy cream, white pepper, and sour cream stir till well combined, leave on low heat just long enough to bring the temperature back up a little.
5. If desired when serving top with a spoon full of sour cream and some chives. Enjoy!