Mary Ann's Blog
Potato Leek Soup
January 6, 2017
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.
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