Author Notes
A quick soup perfect for all of those fall leeks. —Nichole
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Ingredients
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3-4
leeks, sliced in half and rinsed
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3 tablespoons
unsalted butter
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2 tablespoons
olive oil
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1 teaspoon
kosher salt
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2-3
shallots, minced
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2
cloves garlic, minced
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1 cup
chopped yellow onion
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3 cups
peeled and diced potato
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6 cups
chicken stock (or vegetable stock)
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1 cup
skim milk
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1 cup
buttermilk
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.5 teaspoons
black pepper
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chives, minced
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center cut bacon, crumbled
Directions
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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.
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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.
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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!)
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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.
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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.
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Stir in the milk, buttermilk, and pepper.
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Turn the heat on to medium low and bring to a low simmer. Taste and adjust seasoning if desired.
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Serve the soup topped with crumbled bacon and diced chives.
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