leek and potato soup

Leek and Potato Soup

Serves 6This recipe is adapted from seriouseats.com.


2 T unsalted butter or olive oil

2 large leeks, rinsed and roughly chopped

1 quart stock

1 pint fingerling potatoes, cut into ½” cubes

1 bay leaf

Salt and pepper to taste

1 cup buttermilk (or dairy alternative plus a tablespoon of vinegar)

½ cup heavy cream (or full fat coconut milk)

½ teaspoon freshly grated nutmeg

½ bunch scallions, roughly chopped for serving

1.    Melt butter over medium heat in a large saucepan, add leeks, reduce heat to very low, and cook until soft but not brown, 10-15 minutes.

2.    Add stock, potatoes and bay leaf.  Season lightly with salt and pepper.  Bring to a boil, reduce to a simmer, cover and cook until potatoes are tender, 15 minutes.

3.    Remove the bay leaf.  Add buttermilk and cream, stir to combine and pour all into a blender.  Blend until smooth.

4.    Add soup back to saucepan, heat slowly on medium-low heat, then whisk in nutmeg and more salt and pepper to taste. 

5.    Ladle into serving bowls and garnish with scallions.