Ingredients:

1 pound leeks, cleaned and dark green sections removed (approximately four to five medium)
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces (approximately three small) Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
½ teaspoon white pepper
1 tablespoon snipped chives

Directions:

Chop the leeks into small pieces. Melt butter in a six-quart saucepan over medium heat. Add the leeks and a heavy pinch of salt and sweat for five minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 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.

Sprinkle with chives and serve immediately, or chill and serve cold.

Serves 6