- What you need
- 2-3 Large Yukon Gold Potatoes
- 2-3 Large Red Potatoes
- 2-3 Leeks
- 4 Cups Chicken or Vegetable Stock
- 1/4 Cup Sour Cream
- 2 tbs Heavy Cream
- 1/2 tbs White Pepper (more or less)
- 5 tbs Butter Unsalted
- Immersion Blender or Standard Blender
One of the most delicious soups you can make, simple and comforting, this is one of those recipes you will come back to time and time again. The combination of yellow and red potatoes give this soup a buttery and rich potato flavor. Waxy potatoes, the red type, tend to add a rich flavor while the yellow add the buttery and smooth texture. A hint of white pepper and buttermilk make this savory soup a keeper.
Begin by cleaning and dicing your leeks into 1/2″ portions. Make sure to clean between the leaves well and discard the dark green and root portions. Dice the potatoes into 1/2″ cubes and set off to the side.
Saute the leeks over medium heat with a pinch of salt and 4 tablespoons of butter. Let them sweat out for 10 minutes.
Cover your potatoes and leeks in chicken or vegetable stock just until the liquid barely covers the top. Bring to a simmer and cook until fork tender.
Add your sour cream, heavy cream, and white pepper. Use your immersion blender to puree or transfer to a standard blender. Add additional stock until you reach the your desired consistency. Add 1 tablespoon of butter and blend again to give your soup a nice shine.
Serve drizzled with olive oil, black pepper, or some diced chives for presentation.