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Author Notes: A quick soup perfect for all of those fall leeks. —Nichole
- 3-4 leeks, sliced in half and rinsed
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2-3 shallots, minced
- 2 cloves garlic, minced
- 1 cup chopped yellow onion
- 3 cups peeled and diced potato
- 6 cups chicken stock (or vegetable stock)
- 1 cup skim milk
- 1 cup buttermilk
- .5 teaspoons black pepper
- chives, minced
- center cut bacon, crumbled
- Chop the leeks into half circles. Use mostly white parts, but throw in a little bit of the green as well. Discard the rest of the leek (dark green) or save in the freezer to make stock at a later date.
- In a dutch oven or large pot over medium heat, melt the butter and combine the olive oil in the pot once the butter is melted.
- Add the leeks, onion, shallot, garlic, and salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks and onions are tender, approximately 25 minutes, stirring occasionally. (Note: Make sure to pay attention to the leeks and garlic, do not let these burn!)
- Add the potatoes and the chicken broth to the pot, increase the heat to medium-high, and bring to a boil. Reduce the heat to low once a boil is achieved, cover the pot, and simmer until the potatoes are soft, approximately 35-45 minutes.
- Turn off the heat and puree the mixture by scooping into a food processor with a measuring cup or use an immersion blender. Puree until the soup is no longer chunky or until the desired smoothness is achieved. I sometimes remove some of the potatoes prior to pureeing and add them back to the pot after to create a chunkier soup.
- Stir in the milk, buttermilk, and pepper.
- Turn the heat on to medium low and bring to a low simmer. Taste and adjust seasoning if desired.
- Serve the soup topped with crumbled bacon and diced chives.
- This recipe was entered in the contest for Your Best One-Pot Meal