Leek Potato Soup

Ingredients


1	lb	leeks	cleaned and dark green sections removed, approximately 4 to 5
3	Tbsp	unsalted butter
	pinch	kosher salt
14	oz	Yukon gold potatoes	peeled and diced small
1	qt	vegetable broth
1	cup	heavy cream
1	cup	buttermilk
1/2	tsp	white pepper

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 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.