Mary Ann's Blog

Potato Leek Soup

Serves 6 to 8

2 large Yukon Gold potatoes
2 tablespoons butter
3 large leeks, bulb part only thinly sliced
2 whole bay leaves
4 cups chicken broth
1 cup buttermilk
½ cup coconut milk
Salt to taste
Grinding of fresh nutmeg

Microwave the potatoes until cooked; cool, peel and cut into chunks. Set aside

Melt butter in soup pot; add leeks and cook over low heat until very soft but not browned. Add the potatoes, chicken broth and bay leaves and bring to boil; lower heat to medium high and cook covered for 10 minutes Remove and discard bay leaves.

Puree the soup with an immersion blender or in a blender until smooth. Mix together the buttermilk and coconut milk and blend into soup. Correct seasoning with salt and nutmeg; serve hot.

 

Comments

There are no comments yet.

Leave a Comment

Want more Recipes? See My Latest Book

Ciao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon