This is the perfect soup for a cool winter evening.
Serve alongside a grilled cheese sandwich or a crisp, green salad.
It’s made with potatoes, leeks, celery, broth, and a handful of herbs and spices.
Credit:Caitlin Bensel; Food Styling: Torie Cox
You could end it there, blend it up, and have a rich and comforting dinner.
This tart dairy product adds body, bolstering the potatoes' rich texture, and a bit of tang.
Garlic, spices, and buttermilk add the flavor.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Yes, you’ll need to stir and monitor the celery and leeks as they cook down and brown.
Then you’ll come back to finish off the soup.
Add the buttermilk, and blend until the soup is creamy.
Credit:Caitlin Bensel; Food Styling: Torie Cox
What Kind of Potatoes Do You Use in Potato Leek Soup?
For the creamiest potato leek soup, its important to use russet potatoes.
They have a starchy quality, unlike other potatoes, which result in a light and smooth final soup.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Stir in the garlic and marjoram and cook for 1 minute.
Season to taste with salt and pepper.
Add the potatoes and broth and bring to a boil over high heat.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Reduce to a gentle simmer and cook until the potatoes fall apart, about 15 minutes.
Turn off the heat and stir in the buttermilk.
Let the soup cool slightly.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Use an immersion blender to blend the soup until just smooth (be careful not to over-blend).
For a finer texture, strain the soup through a fine-mesh strainer into a clean pot.
Reheat over low heat, whisking frequently.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Season to taste with salt and pepper.
Serve with chopped celery leaves or parsley.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
