Buttermilk Leek and Potato Soup
A velvety, comforting soup featuring tender potatoes and leeks simmered in a rich buttermilk broth, finished with fresh herbs for a taste of Irish countryside. This irish-inspired soups (vegetarian) ready in about 45 minutes pairs butter, white parts only, thinly sliced leeks, diced 1/2-inch potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp butter
- 3, white parts only, thinly sliced leeks
- 2, diced 1/2-inch potatoes
- 4 cups chicken stock
- 1 cup buttermilk
- 2 tbsp, chopped fresh chives
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 3 thinly sliced leeks and cook for 5 minutes until softened, stirring frequently to prevent browning.
- Step 2: Add 2 diced potatoes and 4 cups chicken stock, then bring to a gentle simmer. Cook uncovered for 20 minutes until potatoes are fork-tender.
- Step 3: Stir in 1 cup buttermilk and cook for 2 more minutes until heated through, avoiding boiling. Season with salt and pepper, then garnish with 2 tbsp chopped fresh chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Buttermilk Leek and Potato Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Buttermilk Leek and Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butter from drying out.
Can I substitute ingredients in Buttermilk Leek and Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Buttermilk Leek and Potato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Buttermilk Leek and Potato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
