Description
Alton Brown’s potato soup delivers comforting warmth with classic ingredients and rich flavors. Creamy potatoes blend seamlessly with bacon, herbs, and subtle spices for a satisfying meal perfect for cold evenings when hearty dishes bring comfort.
Ingredients
Scale
- 1 lb (454 g) leeks, cleaned and dark green sections removed
- 14 oz (397 g) Yukon gold potatoes, peeled and diced small
- 1 qt (0.95 l) vegetable broth
- 3 tbsps unsalted butter
- 1 cup heavy cream
- 1 cup buttermilk
- ¼ tsp kosher salt, plus additional for seasoning
- ½ tsp white pepper
- 1 tbsp snipped chives
Instructions
- Leek Preparation: Meticulously trim leeks, discarding dark green tops and slicing into uniform pieces for even cooking and optimal flavor distribution.
- Butter Infusion: In a 6-quart saucepan, melt butter over medium heat, adding leek slices and salt. Gently cook until leeks become translucent and tender, releasing their delicate aromatics, approximately 25 minutes.
- Liquid Integration: Increase heat to medium-high, introducing Yukon Gold potatoes and vegetable broth. Bring the mixture to a robust boil, then reduce heat, cover, and simmer for 45 minutes until potatoes are exquisitely soft.
- Texture Transformation: Remove from heat and deploy an immersion blender to create a velvety, smooth consistency, ensuring no potato chunks remain and achieving a luxurious soup base.
- Final Embellishment: Gracefully fold in heavy cream, buttermilk, and white pepper. Taste and adjust seasoning as needed. Garnish with freshly snipped chives, presenting a refined and comforting culinary creation.
Notes
- Leek Prep Matters: Carefully clean and trim leeks, removing tough green parts to guarantee a smooth, refined soup texture without bitterness.
- Slow Cooking Technique: Patiently cook leeks on medium-low heat for 25 minutes, allowing them to soften and develop deep, complex flavor profiles without burning.
- Blending Precision: Use an immersion blender carefully to create a silky-smooth consistency, avoiding over-blending that could make the soup gluey or break down potato starches.
- Cream Balance: Add cream and buttermilk at the end to maintain temperature and prevent curdling, ensuring a luxurious, velvety finish that highlights the soup’s delicate flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 130 mg