Inspired by Alton Brown’s recipe


  • 1 pound leeks, cleaned and dark green sections removed
  • 3 tablespoons unsalted butter
  • Heavy pinch kosher salt, plus additional for seasoning
  • 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
  • 1 quart vegetable broth, preferably homemade
  • 2 cup heavy cream
  • 1/2 teaspoon white pepper
  • 2 English muffins or any type of bread
  • Parmesan for sprinkling
  • Ramekins for serving the soup


Preheat  at 350 degrees for 15 minutes. Chop the potatoes into 1/2 inch cubes. Roast the potatoes until they are crispy in the outside and tender in the inside or for about 1/2 an hour. The point of roasting the potatoes is to add an extra layer of flavor and complexity to the soup as well as giving it a rustic touch.

Chop the leeks into 1/2 inch cubes. In a 6-quart saucepan over medium heat, melt the butter. 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 25 minutes, stirring occasionally.

Add the cooked potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cook for  approximately 20 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired.

Place the soup into the ramekins and top with one half of the english muffins top with cheese and broil until the cheese is crispy!