How to make it

  • Chop the leeks into small pieces.
  • In a stock pot 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 just 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.
  • Add salt or white pepper to taste.
  • Chill and serve cold.
  • Ladle soup into bowls and sprinkle with fresh chives.
  • Garnish and serve.

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