Leek Potato Soup

 

This is more or less based on Alton Brown's recipe, but I made a few changes and of course used what I had on hand from the CSA boxes. I'm more into hearty/chunky soups, so I threw out the idea of making a pale blended soup and kept the general flavor profile of Alton's recipe.

 

Ingredients, +/- since I didn't do too much measuring of spices and veggies

13ish ounces leeks with greens, tips trimmed, cut into bite sized pieces and washed

3 tablespoons unsalted butter

Heavy pinch kosher salt, plus additional for seasoning

1 to 1.5# potatoes, cut into bite sized chunks

1# carrots, scrubbed and cut to bite sized

1 quart chicken stock, a little of it smoked

1/2 teaspoon white pepper 

black pepper

marjoram

probably garlic

1 cup heavy cream

1 cup buttermilk (made from powdered was fine)

 

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks with some salt and saute until a bit browned. Add the other veggies and spices, then bring to a boil. Simmer over low heat until potatoes are fork tender, then turn off and added dairy.

 

 

I wasn't sure what to expect since I messed with Alton's recipe, but I was quite pleased with the results. I would definitely make this again.