• 2 leeks, chopped up to the dark green sections
  • 1 lb. red potatoes, peeled and chopped
  • 3 tbsp. butter
  • 1 qt. vegetable broth
  • 1 cup heavy cream
  • 1 cup buttermilk
  • ½ tsp. white pepper
  • pinch of kosher salt

In a saucepan, melt butter and add leeks along with a pinch of kosher salt and let them “sweat” for five minutes over medium heat. Decrease heat to medium/low and cook another 25 minutes until leeks are tender. Add potatoes and broth and increase heat to a boil. Once it is boiling, cover and turn back to low, keeping on a simmer for about 45 minutes. Remove from heat and puree in a blender, food processor, or using an immersion blender. Add cream, buttermilk, and pepper and stir until combined.

Serve hot or cold!