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Author Notes: Named for my friend Jackie, whose potato-leek soup recipe inspired this one. - Bogre
- 1/4 pound smoky bacon, diced
- 2 tablespoons unsalted butter
- 4 large leeks, white and light green parts only
- 4 garlic cloves, chopped
- 2 pounds potatoes, peeled and cubed (I like Yukons; Jackie uses white potatoes)
- 1 quart vegetable or chicken broth
- 1 cup buttermilk, well-shaken
- 1/2 cup sour cream or creme fraiche
- 1/2 cup heavy cream
- salt and lots of freshly ground black pepper, to taste
- snipped chives or thinly sliced green onions, to garnish
- Halve the leeks lengthwise and cut crosswise into 1/4-inch strips. Wash well and dry.
- Cook bacon in a soup pot or Dutch oven over medium heat until crispy and rendered of fat. Remove with a slotted spoon and set aside on paper towels to drain. Pour off (or reserve for another use) all but 2 tbsp of the bacon fat. Lower the heat to medium-low and add the butter. When the foaming subsides, add the leeks, garlic, a generous pinch of salt, and lots of fresh-ground black pepper, then cover and let stew until quite soft, 15-20 minutes.
- Add the potatoes and broth and bring to boil, then cover, reduce heat, and simmer until the potatoes are tender.
- Remove the pot from heat. Allow to cool a bit. Puree the soup in batches in a blender or food processor, or directly in the pan with an immersion blender.
- In a separate, heatproof bowl, whisk together the buttermilk, sour cream, and heavy cream. Temper the cream mixture by stirring in a ladleful of soup at a time, then pour this mixture back into the soup pot and gently heat through. Ladle into bowls and garnish with reserved bacon bits and snipped chives.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Recipe with Potatoes
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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