Potato Leek Soup

Lisa Stephenson

2 pounds leeks, cleaned and dark green sections  removed 6 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for  seasoning 4 pounds Yukon gold potatoes, peeled and diced  small 2 qt. chicken broth 2 cups heavy cream (I use milk) 2 cups buttermilk 1/2 teaspoon white pepper 1 tablespoon snipped chives Directions: Chop the leeks into small pieces. 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 potatoes and the 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 the heat off 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.