Oxbow Farm & Conservation Center

Potato Leek Soup

From my kitchen, inspired by Alton Brown


  • 2 leeks, cleaned and dark green sections removed
  • 3 T unsalted butter
  • kosher salt
  • 4 Yukon Gold potatoes, peeled
  • 1 qt vegetable or chicken broth
  • 1/2 C heavy cream
  • 1/2 C buttermilk
  • 1/2 tsp white pepper
  • 1 T snipped chives

  • Chop the potatoes & leeks into small pieces.

  • In a large saucepan melt the butter over medium heat. Add leeks and a heavy pinch of salt and sweat for 5 minutes. Reduce heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

  • Add the potatoes and the vegetable or chicken broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, about 30 minutes.

  • Remove from heat and puree in batches in a blender or, better yet, with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Garnish with chives.