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Author Notes: Adapted from my friend Jackie's recipe. —Chris Hagan
Prep time: 10 min
Cook time: 45 min
tablespoons unsalted butter
large leeks, white and light green parts only
garlic cloves, chopped
pounds russett potatoes, peeled and cubed
quart vegetable or chicken broth
cups whole buttermilk, well-shaken
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.
- Melt butter in a soup pot or large saucepan over low heat. 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 stir to coat them in the fat and aromatics. Add broth and bring to a boil, then cover, reduce heat, and simmer until the potatoes are tender enough that they can be mashed against the side of the pot with your spoon.
- 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. Blend in the buttermilk and heavy cream and emulsify. Let cool completely, then refrigerate for several hours before serving, or overnight. When ready to serve, garnish with bacon bits, snipped chives, or other mashed potato-appropriate toppings. Or just drink it like a milkshake.
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- 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