Go Back

Potato Leek

modified from Alton Brown's Leek Potato
Prep Time 10 mins
Cook Time 50 mins
Servings 6 bowls


  • 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


  • 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!


*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.