Ingredients
1 pound leeks (approximately 4 to 5 medium), cleaned and green sections discarded, chopped
3 tablespoons butter, unsalted
Pinch salt, plus additional for seasoning 3 small potatoes, peeled and cubed
4 cups vegetable stock (see our recipe for Vegetable Stock)
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon freshly ground white pepper
snipped chives for garnish
1. In a Dutch oven, melt butter. Add leeks and a pinch of salt and sauté until leeks are soft. Add vegetable stock and potatoes. Boil. Reduce heat to a simmer. Cook until potatoes are soft.
2. Puree in food processor or blender until smooth. Stir in heavy cream, buttermilk and white pepper.
3. Salt to taste, sprinkle with chives and serve. May also be served chilled.
Serves approx 6
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