Leek Potato Soup

Ingredients

• 1 pound leeks, cleaned and dark green sectionals removed approx. 4-5 medium
• 3 tablespoons unsalted butter
• Heavy pinch of kosher salt, plus additional for seasoning
• Approx. 3 small Yukon gold potatoes, peeled and diced small
• 1 quart vegetable broth
• 1 cup heavy cream
• 1 cup buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon snipped cloves

The Process

1. Chop the leeks into small pieces
2. In a 6 quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and seat for 5 minutes.
3. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
4. Add the potatoes and the vegetable broth, increase the heat to medium-high and bring to a boil.
5. Reduce heat to low, cover, and gently simmer until the potatoes are soft, approx. 45 min.
6. Turn off the heat and puree the mixture with a immersion blender until smooth.
7. Stir in the heavy cream, buttermilk, and white pepper.
8. Taste and adjust seasoning if desired. Spring with chives and serve immediately OR chill and serve cold.

Recipe from Food Network website, courtesy Alton Brown