Make It: Creamy Peppered Potato and Leek Soup

Today the clouds have rolled in on the coast and have settled around us like pirate fog. It’s one of those springtime days where when we do venture outdoors we’ll be bundled up with over sized scarves and jackets. There’s still a nip to the air despite the jasmine and trees in full bloom. That’s okay. It just means that a recipe like this creamy peppered potato and frizzled leek soup will be on the menu. We adapted this from an Alton Brown recipe to suit our tastes. It’s a really delicious recipe that’s so comforting, yet light for this time of year. We actually made this for St. Patrick’s Day as the rain was dripping down our window panes and the wind was whipping through the eaves and the palm trees. Yummy and oh-so cozy!

You’ll need: 1 cup whipping cream | 1 cup buttermilk | 2 tablespoons pepper | 3 tablespoons chives {chopped} | potatoes {1 lb. of tiny red or fingerling} | 1 tablespoon sea salt | 3 tablespoons butter | 1 quart vegetable stock | 1 pound of leeks

Step 1: slice up your leeks into thin rounds {about 1/4″ thick}

Step 2: melt your butter in a sauce pan

Step 3: while the butter is melting give your leeks a bath in cold water to rinse off any sand or dirt caught in the flaps

Step 4: cook up the leeks until they’re starting to soften, about 7 minutes

Step 5: take your potatoes and wash then dice into tiny pieces – we prefer to leave the skin on as it gives texture to the soup

Step 6: add the diced potato to your leeks and butter then add one quart of vegetable stock

Step 7: add pepper and salt and bring the sauce pan to a boil then reduce. Simmer on low for 30 minutes with a lid on, stirring occasionally. You’re finished when the potatoes are soft.

Step 8: take the mixture and pour into a metal bowl and beat with a hand mixer until smooth {the soup will have some chunks} and slowly add in 1 cup of cream and 1 cup buttermilk. Garnish with chives. We chose to add a crisped proscioutto as a topping and crunch.

 Photos by Valley & Co.

Delicious, right? This soup is perfect for those chilly springtime afternoons where the clouds and mist have settled and the ground is all dewy or for a festive Easter celebration with family gathered around a big farm table. You can also serve it chilled in small soup shooter glasses at an afternoon garden party surrounded by blooming buds. Enjoy!

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