Creamy Leek and Potato Soup

Yesterday was the start of some nasty weather for us here on the coast, side ways rain, wind...the usual, if not a bit earlier this year. Regardless to say it is soup and other (wondrous comfort food) weather. Nothing (well that may not be totally true) could be easier than this tasty recipe.


Equipment
Large Pot
Knife
Immersion Blender
Large Bowl
Liquid Measuring Cup
Wooden Spoon/Spatula


Ingredients
3 Lrg. (or 4 mdm) Leeks (green tops removed, and stalk shopped into rings)
3 Mdm. Yukon potatoes, peeled and diced
4 Tbl. Unsalted butter
Good size pinch of Kosher salt
4C. Vegetable or Chicken Stock
1C. Heavy Cream
1C. Buttermilk
Pepper to taste



Rinse leeks in large bowl (after chopping) to get the dirt out from between the layers.

In large pot, over medium heat melt butter and sweat leeks with kosher salt for about 5 minutes. Lower heat and cook (stirring every once in a while) leeks about 25 minutes. Add potatoes and stock, and cook for 35-45 minutes, until potatoes are cooked through.
Use your immersion blender (a regular blender will work just be careful about the heat of the soup) to blend everything together. Once there are no chunks, mix in your buttermilk, cream and pepper.

Serve hot with fresh dill or chives, and little parmesan toasts on the side.



Comer!