This soup was perfect for a cold and snowy day (yes! in PORTLAND!). Especially after five days in Florida.
It is surprisingly easy to make and also quite inexpensive, but it was salty, buttery and delicious.
This recipes is based on Alton Brown’s. Here’s what you need:
- About 3 leeks, cut and separated into individual rings
- 3 tablespoons unsalted butter
- Heavy pinch salt
- 3 Yukon gold potatoes.
- 1 quart stock
- 1 cup half and half
- 1 cup milk
- 1/2 teaspoon (or more) of pepper
- 1 tablespoon snipped chives
Start by softening the leek rings in the butter in the bottom of a large pot – we used our Dutch oven. You can dice the potatoes in the meantime.
When the leeks have softened, add the potatoes and the stock. Cover and allow to simmer for about half an hour – just until the potatoes are cooked.
Then, use your immersion blender to blend the soup until smooth. You can also work in batches with a regular blender or food processor.
Finally, stir in the milk and half and half, and season heavily with salt and pepper. Garnish with chives. You can serve it cold if you want, but that just seems silly in winter.