Leek and Potato Soup

Ingredients

• • 4 large leeks, green sections removed, cleaned, and chopped
• • 6 Tbsp butter
• • 1/2 tsp kosher salt, plus more for seasoning
• • 5-7 medium Yukon gold potatoes, peeled and diced into roughly 1/4-1/2" pieces
• • 2 qt stock (vegetable, chicken, or beef — I used 1 qt chicken and 1 qt beef, both Better Than Bouillon)
• • 2 cups heavy cream
• • 2 cups buttermilk
• • 1 tsp white pepper
• • Chives, to garnish (optional)

Steps

1. 1.Chop the leeks into pieces.
2. 2.In a large Dutch oven, melt the butter, add the leeks and salt, and sweat for 5 minutes. Lower the heat to medium-low and cook until the leeks are tender, roughly 25 minutes, stirring occasionally.
3. 3.Add the potatoes and stock, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer about 45 minutes, until the potatoes are soft.
4. 4.Turn off the heat and purée with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and season if needed, then garnish with chives and serve — or chill and serve cold.