Receta Alton Brown's Leek Potato Soup for St. David's Day
I lived in the UK long enough to know that St. David is the patron saint of Wales, and that everyone eats leeks, usually in soup, on St. David's Day.
At that point in my life, I had never eaten leeks and had no desire to. Fast forward thirty plus years. I tried leeks in Lori's galette and loved them. Leeks seem to be more common than onions in Poland and nicer looking too.
The time has finally come to make a leek and potato soup, and Alton Brown's was at the top of my list.
Ingredients
- 4 - 5 leeks, white and light green parts only, washed and sliced
- 3 tablespoons butter
- pinch of kosher salt
- 14 ounces potatoes, peeled and diced
- 4 cups vegetable stock (I used Knorr boullion cubes and water)
- 1 cup heavy cream
- 1 cup butermilk
- pinch ground white pepper
Directions
Add leeks, butter and salt to a soup pot, cook until leeks are soft and caramelized
Add potatoes and stock, cook until potatoes are tender
Puree soup in blender or food processor
Stir in cream and buttermilk, season with pepper
Serve warm or chilled