Potato Leek Soup
Yield: 6 servings
- 2 tablespoons unsalted butter
- 2 large leeks, white and pale green parts only, rinsed and roughly chopped
- 1 quart chicken stock
- 2 medium russet potatoes, peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper to taste
- 1 cup buttermilk
- 1/2 cup heavy cream
- 1/2 teaspoon freshly ground nutmeg
- Sliced chives or scallions, for serving
Heat butter in a large saucepan or Dutch oven over medium heat until melted. Add leeks, season with salt and pepper, and reduce heat to low.
Cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.
Add stock, potatoes, and bay leaf, and season lightly with salt and pepper.
Bring to a boil over high heat, reduce to a simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.
Remove potatoes from soup using a slotted spoon and transfer to a bowl. Set aside. (also discard the bay leaf at this time)
Transfer remaining soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot.
Press potatoes through a potato ricer or food mill into the pot with the soup.
Whisk in buttermilk and heavy cream. Whisking frequently, bring soup to a simmer over medium-high heat.
Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions.