Ingredients
- 2 Tablespoons Unsalted Butter
- 2 Large Leeks, white and pale green parts only, rinsed and roughly chopped Leeks
- 1 Quart chicken stock (homemade or low-sodium store-bought) Chicken Stock
- 1 Bay leaf Bay Leaf
- 1 To taste Kosher Salt
- .5 Teaspoon Nutmeg
Step 1: Prep
Step 2: Cook the leeks
- Heat the butter in a large saucepan or Dutch oven over medium heat until melted.
- Add the chopped leeks, then reduce the heat to low.
- Stir frequently and cook until the leeks are very soft but not browned, about 10-15 minutes.
Step 3: Add potatoes and stock
- Add the stock, the quartered potatoes, and the bay leaf to the pot with the leeks.
- Season lightly with salt and pepper.
- Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until the potatoes are fall-apart tender (about 15 minutes).
Step 4: Separate and purée
- Remove the bay leaf. For the lightest texture: remove the cooked potatoes and pass them through a potato ricer (or fine-mesh strainer).
- Meanwhile, blend the leek-and-broth mixture (without potatoes) until smooth.
- Return both parts to the pot, whisk in the cream and buttermilk, and stir in the nutmeg.
If you prefer a quicker version you may dump everything into a blender and purée, though texture will differ.
Step 5: Finish & Serve
- Re-heat the soup gently until hot (do not boil vigorously).
- Taste for salt and pepper and adjust.
- Pour into bowls, garnish with the chopped chives or scallions and a generous grinding of black pepper.
Serve immediately.
