Potato Leek Soup

From my kitchen, inspired by Alton Brown

• 2 leeks, cleaned and dark green sections removed
• 3 T unsalted butter
• kosher salt
• 4 Yukon Gold potatoes, peeled
• 1 qt vegetable or chicken broth
• 1/2 C heavy cream
• 1/2 C buttermilk
• 1/2 tsp white pepper
• 1 T snipped chives

Chop the potatoes & leeks into small pieces.

In a large saucepan melt the butter over medium heat. Add leeks and a heavy pinch of salt and sweat for 5 minutes. Reduce heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable or chicken 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, about 30 minutes.

Remove from heat and puree in batches in a blender or, better yet, with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Garnish with chives.