Potato Leek
modified from Alton Brown's Leek Potato
Ingredients
- 1 pound leeks cleaned and dark parts removed, chopped into small pieces.
- 3 tbsp unsalted butter *dairy free notes
- Kosher Salt
- 5 small Yukon gold potatoes peeled and diced
- 1 quart vegetable broth
- 1 cup heavy cream *dairy free notes
- 1 cup buttermilk *dairy free notes
- 2 tsp white pepper
- optional topping: snipped chives
- optional topping: shredded cheddar cheese
Instructions
- In a large saucepan over medium heat, melt the butter. Add the chopped cleaned leeks and a heavy pinch of salt and sweat for 5 minutes.
- Decrease the heat to low and cook until the leeks are tender, stirring occasionally. About 20 minutes.
- Add the potatoes and broth, increase the heat and bring to a boil.
- Reduce the heat to a simmer and cover. Simmer for 30 minutes or until potatoes are soft.
- Remove from the heat and puree with an immersion blender or carefully blend in batches in blender until completely smooth.
- Mix the heavy cream and buttermilk* and white pepper together, slowly incorporate into the hot soup. Taste and adjust salt and pepper if needed. Serve with optional toppings!
Notes
*I have made this completely dairy free before when I was eliminating dairy from my diet and it was still very delicious!
I used vegan butter, coconut cream (unsweetened) and made a coconut milk buttermilk by mixing 1 TABLESPOON of lemon juice to 1 cup of coconut milk and letting it sit for 5 minutes.
I used vegan butter, coconut cream (unsweetened) and made a coconut milk buttermilk by mixing 1 TABLESPOON of lemon juice to 1 cup of coconut milk and letting it sit for 5 minutes.