Leek Potato Soup Recipe

1. Chop the leeks into small pieces.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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 and chives and serve immediately, or chill and serve cold.
   
   

Legend



Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in manganese High in potassium High in vitamin A High in vitamin B6 High in vitamin C

Bad points High in sodium