This image courtesy of Tom Eckerle

Serves8 to 10


Total Timehalf-day

Make Ahead RecipeYes

OccasionFormal Dinner Party

Recipe Coursecold appetizer


Mealbrunch, dinner

Taste and Texturecreamy, herby, tangy

Type of Dishcold soup


  • 4 medium leeks
  • 4 medium potatoes
  • 4 tablespoons butter
  • 1 tablespoon curry powder
  • 1 quart chicken stock or low-sodium chicken broth
  • Salt and freshly milled pepper
  • 1 quart buttermilk
  • 2 tablespoons chopped fresh chives


  1. Discard the green tops of the leeks and split the leeks lengthwise.

  2. Wash in cold running water to remove all sand. Drain and finely chop.

  3. Peel and slice the potatoes.

  4. Melt the butter in a large pot.

  5. Add the leeks and sauté over moderate heat, until wilted.

  6. Add the curry powder and cook for 1 minute.

  7. Add the chicken stock and potatoes.

  8. Bring to a boil, reduce the heat to low, and simmer for

  9. 45 minutes to 1 hour, until the potatoes are tender.

  10. Puree the mixture in a food processor. Cover and chill.

  11. When ready to serve, whisk in the buttermilk, adjust the seasoning.

  12. Serve in chilled bowls, with a sprinkling of the chopped chives and a grind of black pepper.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password