Mohamed Shili This Alton Brown Potato Soup is made with leeks, unsalted butter, Yukon Gold potatoes, vegetable broth, heavy cream, and buttermilk, and takes around 1 hour and 40 minutes to prepare and serves 6. Pair your Potato Soup with a Spinach and artichoke Grilled Cheese Sandwich, Homemade Artisan Bread, Garlic, Rosemary, and herb Focaccia, a Classic Reuben Sandwich, and Wild Rice Salad.
To make Potato Soup, Alton Brown combines the rich flavors of leeks and potatoes with a creamy base, blending until smooth and finishing with a touch of buttermilk for tanginess and chives for garnish.
Whether you are making his Alfredo Sauce, Microwave Popcorn, or this Potato Soup, Alton Brown’s recipes are known for their flavorful twists and easy-to-follow instructions.
Alton Brown Potato Soup Ingredients
- 1 pound (4 to 5 medium) leeks, cleaned and dark green sections removed
- 3 tablespoons unsalted butter
- 1/4 teaspoon kosher salt, plus additional for seasoning
- 14 ounces (approximately 3 small) Yukon gold potatoes, peeled and diced small
- 1-quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
How To Make Alton Brown Potato Soup
- Start with Leeks: Begin by chopping the leeks into small pieces, ensuring they are well cleaned and the dark green sections are removed.
- Cooking the Leeks: Melt the butter in a 6-quart saucepan over medium heat, then add the chopped leeks and a quarter teaspoon of kosher salt, sweating them for 5 minutes.
- Leek Softening Process: After sweating the leeks, reduce the heat to medium-low and continue cooking them until they are tender, which should take about 25 minutes, stirring occasionally.
- Adding Potatoes and Broth: Increase the heat to medium-high after adding the diced Yukon Gold potatoes and the quart of vegetable broth, bringing the mixture to a boil.
- Simmering the Soup: Once boiling, reduce the heat to low, cover the saucepan, and let the soup simmer gently until the potatoes become soft, which will take approximately 45 minutes.
- Blending the Soup: After the potatoes are soft, turn off the heat and use an immersion blender to puree the soup mixture until it achieves a smooth consistency.
- Finalizing the Soup: The last step involves stirring in the heavy cream, buttermilk, and white pepper into the pureed soup, adjusting the seasoning to taste, and garnishing with snipped chives before serving.
What To Serve With Potato Soup
Serve your Potato Soup with sides like Spinach and artichoke Grilled Cheese Sandwich, Homemade Artisan Bread, Garlic, Rosemary and herb Focaccia, Classic Reuben Sandwich, and Wild Rice Salad. These sides complement the creamy texture and rich flavor of the soup, enhancing your dining experience.
How To Store Potato Soup
In The Fridge:
Store Potato Soup in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3-4 days. Ensure the soup is cooled to room temperature before storing to maintain its quality.
In The Freezer:
Freeze Potato Soup in a freezer-safe container or heavy-duty freezer bags. It can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating for best results.
How To Reheat Potato Soup
Reheat Potato Soup on the stove over medium heat, stirring occasionally, until it’s heated through. If the soup is too thick, add a little water or broth to reach the desired consistency. Avoid boiling to preserve the creamy texture.
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Alton Brown Potato Soup
Description
This Alton Brown Potato Soup is made with leeks, unsalted butter, Yukon Gold potatoes, vegetable broth, heavy cream, and buttermilk, and takes around 1 hour and 40 minutes to prepare and serves 6. Pair your Potato Soup with a Spinach and artichoke Grilled Cheese Sandwich, Homemade Artisan Bread, Garlic, Rosemary, and herb Focaccia, a Classic Reuben Sandwich, and Wild Rice Salad.
Alton Brown Potato Soup Ingredients
How To Make Alton Brown Potato Soup
- Start with Leeks: Begin by chopping the leeks into small pieces, ensuring they are well cleaned and the dark green sections are removed.
- Cooking the Leeks: Melt the butter in a 6-quart saucepan over medium heat, then add the chopped leeks and a quarter teaspoon of kosher salt, sweating them for 5 minutes.
- Leek Softening Process: After sweating the leeks, reduce the heat to medium-low and continue cooking them until they are tender, which should take about 25 minutes, stirring occasionally.
- Adding Potatoes and Broth: Increase the heat to medium-high after adding the diced Yukon Gold potatoes and the quart of vegetable broth, bringing the mixture to a boil.
- Simmering the Soup: Once boiling, reduce the heat to low, cover the saucepan, and let the soup simmer gently until the potatoes become soft, which will take approximately 45 minutes.
- Blending the Soup: After the potatoes are soft, turn off the heat and use an immersion blender to puree the soup mixture until it achieves a smooth consistency.
- Finalizing the Soup: The last step involves stirring in the heavy cream, buttermilk, and white pepper into the pureed soup, adjusting the seasoning to taste, and garnishing with snipped chives before serving.
