Chef Mark Abernathy
Loca Luna & Red Door Restaurants
1 pound leeks (about two leeks, cut off dark green end and cut into small pieces, wash thoroughly in colander, drain)
3 tablespoons unsalted butter
½ teaspoon salt
3 small-medium Yukon Gold potatoes peeled and diced
1 quart chicken stock (or vegetable stock)
1 cup heavy cream (or ½ & ½ )
1 cup buttermilk
½ teaspoon white pepper
In a large heavy bottom pan sauté leeks in butter then cover and simmer for 20 minutes. Add potatoes, salt and chicken stock. Bring to boil, lower heat and simmer for 45 minutes.
Turn off heat and puree with a stick mixer or blender. For chunkier rustic style use a hand masher and just puree part of the soup.
Add the cream, buttermilk and white pepper. Salt to taste. Reheat to serve.
Garnish options: chives, crisp bacon, sour cream dollop & shredded cheddar
NOTE: I like to double or triple this recipe. Serve in warm bowls.
