Leek & Potato Soup

~Yukon potatoes are yellow with a thin peel. They are a sweet, more waxy potato with a higher starch content, making them ideal for mashed, soups, roasting, and frying.  Leeks are related to the onion and garlic family, it yields a very sweet, mild flavor, which compliment the potato flavor well. While a warm inviting soup, this is also a guilt-free alternative to curling up with a warm bowl of mashed potatoes; less fat, less butter, with all the potatoey goodness!

Special Equipment:

Blender

Stock pot

Ingredients:

2 large Yukon potatoes (yielding about 3 cups)

1 large leek

1 cup chicken broth

1 cup water

½ tsp sea salt

fresh ground pepper

3 sprigs cilantro

3 tbsp buttermilk

1 tbsp unsalted sweet butter

Garnish suggestions:

crème fraiche

chives

crumbled bacon

crumbled pancetta

shredded cheese

croutons

Directions:

1. Peel and dice potatoes. Set aside.
2. Discard lower dark green parts of leek that is tough. Slice across lengthwise and separate each layer. Rinse thoroughly to ensure all the grit is washed off.
3. Chop leeks. Set aside.
4. Place stock pot on medium heat and swirl butter evenly across surface. Add leeks to cook. Cover and turn to low heat. Sweat leeks for about 10min.
5. Add potatoes, salt, fresh ground pepper, broth, and water. Cover and simmer for 15-20min or until potatoes are soft. Finish with buttermilk
6. Take off stove to cool for 5min.
7. Place entire contents into blender and puree with cilantro until smooth. Taste and adjust seasonings if necessary.
8. Serve in individual bowls and garnish as desired.