Leek & Potato Soup

I have been meaning to post these pictures all week. For L'Escalade this past weekend it is traditional to eat vegetable soup. There were lots of vendors downtown serving up this treat but Rob is always wary of soup if you can't read the ingredients. You never know if it has chicken broth or hunks of pig in it for "flavoring". So instead of munching downtown, we made our own "vegetable" soup. I know this isn't traditional but the ingredients are cheap and it is warm on a cold day. We adapted this dish from Alton Brown's original found here. 

 
Cut Up Leeks (4-6 depending on size)

Add 2 TBSP Butter & Cook In Large Stockpot Over Medium Heat

Leeks should soften up and become translucent. Add  salt to help break down. 

Cut Up  4-5 Small Potatoes. Do not use Russets.

Add Vegetable Broth & Simmer on Low (45 minutes)

Turn Off Heat and Add Cream/Milk/Buttermilk. 

Optional Step: Use Immersion Blender and Liquify Into Creamy Soup.  We didn't have an immersion blender and we like our soup chunky. 

Prepare some side dishes! We seared up some gorgeous scallops and have some lemon wedges ready to go. 

Serve Up! Yum! I recommend serving with hot sauce and sour cream. Or cut up greenery like scallions, dill, and chives.