Recipe - Leek Potato Soup

This recipe is not mine.  It is, however, divine, and I wanted to share it with you.  It comes from Food Network's Alton Brown.  I love him!  I had never tried leeks before seeing them on his show, but will use them often now.

The recipe goes as follows, with my changes {based on what I had on hand} in parentheses:

Ingredients

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium

3 tablespoons unsalted butter {you can use olive oil}

Heavy pinch kosher salt, plus additional for seasoning

14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small {russets, or baking potatoes, worked just fine}

1 quart vegetable broth {I used chicken broth}

1 cup heavy cream {I used cream the first time and milk the second time, and there wasn't much difference}

1 cup buttermilk {if you don't have this, and I never do, add 1 T lemon juice to 1 cup milk and let it sit for ten minutes.  Voila!  Buttermilk.}

1/2 teaspoon white pepper

1 tablespoon snipped chives

Directions

Chop the leeks into small pieces.  If you have never used leeks, be aware they often have lots more dirt than is apparent.  To clean them, put cut leeks into a bowl of water and swish it around.  Let the dirt settle to the bottom.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.  You don't want them to brown; just soften.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. You could use a regular blender or food processor if it's what you have.  Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

You know it might be good if your kids request seconds, and then thirds.

p.s.  Sorry I don't have a gorgeous "after" shot.  We were hungry, and, well, you know.  It is surprisingly hearty and filling served with just a crusty bread and side salad.