I’ve mentioned my distaste for pureed soups, yet I enjoy potato leek soup. That’s because when my sweetie makes it, he keeps the leeks and potatoes intact.

When I made my own version, I thought I should adhere to tradition. Then, I found a Serious Eats recipe that calls for buttermilk, and tradition went out the window.

Buttermilk adds flavor, and using a ricer for potatoes gives them more texture than a blender. I also blended just half the soup to keep texture from cooked leeks.

Potato Leek Soup

1/2 stick butter

2 large leeks, slicing the white and pale green parts

1 quart chicken or vegetable stock

2 medium potatoes, peeled and cut into quarters

Salt and pepper, to taste

1 cup buttermilk

1/2 cup heavy cream

1/2 teaspoon nutmeg

Chives or scallions, for serving

Heat butter in large Dutch oven over medium heat until melted. Add leeks, reduce heat; cook stirring frequently 10 to 15 minutes, until softened.

Add stock, potatoes, and season with salt and pepper. Bring to a boil, and then reduce heat and cover. Cook until potatoes are tender, about 15 to 20 minutes.

If using a ricer, remove potatoes from soup using tongs and transfer to a bowl. Then, transfer half of remaining soup to a blender and blend until smooth. Return soup to pot. Press potatoes through ricer over soup. Otherwise, blend the soup and potatoes until smooth; return to pot.

Whisk in buttermilk and heavy cream. Stir frequently; simmer soup over medium heat. Add nutmeg, salt and pepper. Garnish with chives or scallions, and enjoy!

Christinia Crippes is a former Courier reporter who loves to cook. Read her blog at www.wcfcourier.com.

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