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Heat oil in a 4- to 5-quart Dutch oven. Add leeks; sauté until tender. Remove about half of the leeks with a slotted spoon. Transfer to a small container; cover and chill. Add potatoes, broth, lemon zest, salt and white pepper to leeks in pot. Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Cool slightly.
In a blender or food processor, puree the potato mixture in small batches until smooth. Transfer to a very large container. Stir in buttermilk. Cover and chill for 8 to 48 hours.
Ladle the chilled soup into appetizer-size soup cups or bowls. Combine sour cream and lemon juice in a small bowl. Dollop a small spoonful of the sour cream mixture onto each serving. Top with the chilled leek slices. If desired, serve with lemon wedges.