IRISH LEEK AND POTATO SOUP

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Trim the root off the leeks and cut off the green part, using only the white part.

Slice the leeks thinly, then place them in a bowl of water and agitate to clean them, letting grit settle at the bottom.

In a large pot, add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter and heat until melted.

Add the chopped celery, onion, and shallot to the pot, seasoning with salt, and cook for 5-10 minutes until translucent.

Add the sliced leeks to the pot and cook for another 5 minutes, stirring to coat with butter.

Grate 2 cloves of garlic into the leek and onion mixture.

Add 2 cups of chopped Yukon gold potatoes to the pot and stir to coat with the butter and seasonings.

Pour in 4-5 cups of chicken stock and bring to a slow simmer, cooking uncovered for 30-40 minutes until the potatoes are fork tender.

Blend the soup using an immersion blender until smooth, or leave some chunks if desired.

Return the pureed soup to low heat and whisk in 1/2 cup of cream and 1/2 cup of buttermilk for tartness.

Cooking Techniques

Equipment Needed

Spice Level: