Alton Brown’s Leek Potato Soup for St. David’s Day

  • Author: polishhousewife
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6 - 8 servings 1x
  • Category: Soup
  • Method: stovetop


Delicious, creamy leek and potato soup



45 leeks, white and light green parts only, washed and sliced
3 tablespoons butter
pinch of kosher salt

14 ounces potatoes, peeled and diced
4 cups vegetable stock (I used Knorr boullion cubes and water)
1 cup heavy cream
1 cup butermilk
pinch ground white pepper


  • Add leeks, butter and salt to a soup pot, cook until leeks are soft and caramelized
  • Add potatoes and stock, cook until potatoes are tender
  • Puree soup in blender or food processor
  • Stir in cream and buttermilk, season with pepper
  • Serve warm or chilled