The best potato-leek soup from Serious Eats

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Notes about this recipe

  • bching on January 11, 2025

    Very good soup and not too fussy. I used a foley mill for the blending step and will continue to do so.

  • Suitsme on March 06, 2021

    Lovely flavor but a bit thin. Next time increase potatoes to 1lb. No ricer so used a metal colander and it worked just fine.

  • ndbrian on January 21, 2019

    Added bacon for a crunch

  • Rinshin on February 17, 2015

    The crunch time before going on a trip is making me go through all the perishable items and one of them is buttermilk. I also needed to use up Japanese sweet potato and so chose this recipe subbing Japanese sweet potato for potatoes which I may like better than regular potatoes for this. The sweet potato and buttermilk really went well together. There is a certain tanginess coming from buttermilk and that compliments the sweet taste of sweet potatoes. Easy to make. The key here plenty of black pepper and fair amount of salt since I used my own chicken stock which was quite light. I think for my taste the buttermilk amount needs to be reduced by half as the soup was quite tangy esp after one day.

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