Alton Brown Potato Soup Recipe

Alton Brown Potato Soup is a hearty American meal that uses leeks and red potatoes for a smooth, earthy base. This stovetop classic relies on a blender to create a thick texture without needing a heavy flour roux.

The first time I made this, I didn’t wash the leeks well enough and ended up with grit in the bottom of the bowl. Now I always slice them first and then soak the pieces in a big bowl of water. Since dirt hides between the layers as they grow, this is the only way to make sure your soup isn’t crunchy for the wrong reasons.

Approach G (the comparison): I’ve tried a few versions of potato soup and this one from Alton is the one I keep going back to because it doesn’t use heavy cream. Most recipes rely on a lot of dairy to feel thick, but this method uses the starch from the potatoes themselves to get that creamy feel. It makes the whole bowl taste like actual vegetables instead of just a bowl of warm milk.

Alton Brown Potato Soup Ingredients

• 2 tablespoons (30ml) olive oil
• 3 large leeks, white and light green parts only, cleaned and chopped
• 2 cloves garlic, minced
• 2 pounds (900g) red potatoes, peeled and medium diced
• 1 quart (950ml) chicken broth
• 1 cup (240ml) buttermilk
• 1/2 cup (115g) sour cream
• 2 teaspoons (12g) kosher salt
• 1/2 teaspoon (1g) black pepper
• 1/4 cup (10g) fresh chives, snipped

How To Make Alton Brown Potato Soup

• 1. Sauté the aromatics: Heat the olive oil in a large Dutch oven over medium-low heat. Add the cleaned leeks and a pinch of salt, then cook them until they’re soft and see-through.
• 2. Add the garlic: Stir the minced garlic into the soft leeks and cook for just one minute. You want to smell the garlic, but don’t let it turn brown or it’ll make the entire base of the soup taste bitter.
• 3. Simmer the potatoes: Pour the diced red potatoes and the chicken broth into the pot. Turn the heat up to bring it to a boil, then lower it immediately so the liquid stays at a gentle bubble.
• 4. Check for tenderness: Cook the potatoes for about 20 to 25 minutes until a fork slides into a piece with no resistance. If the potatoes aren’t completely soft, the soup will have a grainy, unpleasant texture after you blend it.
• 5. Blend the base: Use an immersion blender to mix the soup directly in the pot until it’s completely smooth. If you’re using a standard stand blender, work in small batches and hold the lid down with a towel so the hot steam doesn’t blow the top off.
• 6. Temper the dairy: Whisk the buttermilk and sour cream together in a separate bowl. Stir a ladle of the hot soup into the dairy mixture before pouring it all back into the big pot.
• This step prevents the cold dairy from curdling when it hits the hot liquid. If you dump the sour cream in all at once, you’ll end up with tiny white clumps that never fully melt away.
• 7. Season the soup: Add the salt and black pepper to the pot and stir well. Taste it now to see if it needs more salt, as potatoes soak up a huge amount of seasoning while they cook.
• 8. Final garnish: Stir in most of the fresh chives right before you turn off the heat. Save a few extra snips to sprinkle over the individual bowls when you sit down to eat.

Recipe Tips

• Don’t skip leeks. While onions might seem like a fine swap, leeks give a much milder, sweeter flavor that doesn’t overwhelm the potatoes. Onions can be too sharp for this specific smooth texture.
• Use red potatoes. These have less starch than russets, which helps the soup stay smooth and silky. If you use starchy russets and over-blend them, the soup can turn into a sticky, glue-like paste.
• Clean leeks twice. After chopping, put the pieces in a colander and spray them with high-pressure water. Even a tiny bit of leftover soil can ruin the color and flavor of the finished dish.
• Watch the heat. Once you add the buttermilk and sour cream, don’t let the soup come back to a rolling boil. High heat can break the emulsion in the dairy and make the soup look separated.
• Check potato size. Cut your potato cubes into even half-inch pieces so they all finish cooking at the same time. If some are big and some are small, you’ll have hard lumps in your smooth purée.
• Cool before blending. If you’re using a countertop blender, let the soup sit for five minutes before starting. Filling a blender to the top with boiling liquid is dangerous and usually ends in a massive mess.

What To Serve With Potato Soup

A thick slice of crusty sourdough or a grilled cheese sandwich is the best companion for this. The bread gives you something to dip into the bowl and adds a much-needed crunch.

A simple green salad with a sharp vinaigrette helps balance the weight of the potatoes. You could also top each bowl with crispy bacon bits or grated cheddar cheese for extra flavor.

How To Store Potato Soup

• Fridge: Store the soup in an airtight container for up to four days. It’ll thicken up a lot as it sits, so don’t be surprised if it looks like mashed potatoes the next morning.
• Reheat: Warm it up on the stove over low heat, adding a splash of milk or broth to thin it back out. Stir it constantly so the bottom doesn’t scorch while the rest of the pot heats through.
• Freeze: This soup doesn’t freeze well because the potatoes and dairy tend to separate and become watery when thawed. It’s much better to eat it fresh or within a few days of making it.

Alton Brown Potato Soup Nutrition Facts

• Calories: 220 kcal
• Protein: 6g
• Fat: 9g
• Carbohydrates: 30g
• Sugar: 5g
• Sodium: 890mg

FAQs

Why is my Alton Brown Potato Soup gummy?

Gummy soup usually comes from over-processing the potatoes in the blender. If you run the blades too long, the starch molecules break down and turn into a thick, stretchy mess that feels like glue in your mouth.

Can I make this soup vegan?

You can swap the chicken broth for vegetable stock and use a dairy-free plain yogurt or cashew cream instead of the buttermilk and sour cream. The flavor will change slightly, but the potato base still works well.

Do I have to peel the potatoes for the Alton Brown Potato Soup?

Yes, you should peel them for this specific recipe to get that perfectly smooth, pale look. Leaving the skins on will result in brown flecks and a rustic texture that doesn’t match the creamy style of this dish.

Is it okay to use a food processor instead of a blender?

A food processor won’t get the soup nearly as smooth as a blender or an immersion tool. You’ll likely end up with small, grainy bits of leek and potato rather than a silky liquid.

How do I fix a soup that is too salty?

If you’ve accidentally added too much salt, try adding another splash of buttermilk or a little extra water. The fat in the dairy helps coat your tongue and makes the saltiness feel less intense.

Try More Recipes:

• Alton Brown Smoked Meatloaf
• Alton Brown Sloppy Joes
• Alton Brown Salisbury Steak Recipe