Memphis Chef Ragan Oglesby joined us on Live at 9 to make one of our favorites, Potato and Leek Soup!
- Ladyfingers Catering
- 901-864-0746
Potato Leek Soup
Ingredients
2 large leeks, cleaned and dark green sections removed
4 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
4 large russet potatoes, peeled and diced small
1/2 cup of white wine
2 cups vegetable stock
2 cups of chicken stock
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
1 tablespoon snipped chives
Directions
Slice the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Remove bacon after.
Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately minutes, stirring occasionally. Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. Tie bay leaves, peppercorns and thyme together in a piece of cheesecloth (bouquet)
Add the potatoes, wine and the vegetable and chicken stock, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, add wine and bouquet, cover, and gently simmer until the potatoes are soft, approximately 30 minutes.
Stir in the heavy cream, buttermilk simmer for 5-10 minutes. Taste and adjust seasoning if desired. Sprinkle with chives and enjoy.
