Recipes
Creamy Leek and Potato Soup with Brown Butter
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If you’re sharing in the 26-degree, snow, and no-sun-in-sight chills, our Creamy Leek and Potato Soup may be just the thing to warm you from your toes all the way to your cheeks. Our version of a Leek and Potato Soup includes all of the star ingredients you’d normally see, but we take it up a notch with notes of brown butter, shallot and a pop acid at the end. Adding a sprinkling of crunchy fried brown butter pine nuts and leeks as the finishing touch not only adds a pop of texture and flavor with each bite, but truly makes this Creamy Leek and Potato Soup restaurant quality.
Category
Light Meals
Recipe Ingredients
3 large leeks, only white and light green parts, sliced (about 4 cups)
6 tbsp unsalted butter, divided
1 large shallot, chopped
1 large garlic clove, minced
1 3/4 tsp kosher salt, divided
1/4 cup dry white wine such a sauvignon blanc or chardonnay
1 1/2 lbs yukon gold potatoes, peeled and roughly chopped
4 cups low-sodium chicken stock
1/4 cup heavy cream
1 tsp white wine vinegar
2 tbsp pine nuts
