Description
Delicious, creamy leek and potato soup
Ingredients
Scale
4 – 5 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
Instructions
- 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