leek potato soup 2.0
Serious Eats
This was a significant improvement from the earlier leek potato soup recipe I tried. It's warm and comforting, and basically tastes like a baked potato in soup form. It is not the most exciting dish you ever saw, but is pleasant and wholesome.
I didn't actually follow the recipe, on account of the fact that I completely griefed by forgetting how many cups are in a quart. I inadvertently added a whopping eight cups of stock to the soup, double (!) the amount the recipe calls for. Unsurprisingly, the soup first came out tasting like potato water, and I had to go back to the store and buy more leeks and potatoes to add heft to it. So basically, I made a rough approximation of a double batch of the soup in an anachronistic fashion. Once I had salvaged an actual soup out of the potato water, it was quite tasty. But I can't give many pointers on the recipe specificities, since what I ended up doing was quite far from the recipe instructions.
The only comments I can give on the recipe are as follows. I do not have a potato masher, so I mashed the potatoes by hand using a fork. This worked fine for me, but does give the soup a chunkier texture, rather than an ultra-smooth one. If you want to lean into the rustic-soup vibe, you could go further by skipping the blender entirely. That said, I think blending some of the aromatics into the broth creates a nice base for the soup, so I will probably continue to use the blender going forward. Another note is that the amount of buttermilk I ended up using was about half of what the recipe calls for. I'm not sure if the full amount of buttermilk would have made the soup even better, but it came out just swell with this reduced amount.