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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