POTATO LEEK SOUP

1 lb. (approx 4-5 medium) leeks, 1 qt. vegetable broth

cleaned with dark green 1 cup heavy cream

sections removed 1 cup buttermilk

1 stick butter 1 Tbs. diced chives

14oz (approx. 3 small)Yukon *salt and pepper to taste

gold or red potatoes peeled

and diced small

Chop the leeks into small pieces. In a 6 quart saucepan over medium

heat, melt the butter. Add the leeks and a heavy pinch of salt and

"sweat"/saute for 5 minutes. Decrease the heat to medium low and cook

until the leeks are tender, approximately 25 minutes, stirring

occasionally. Add potatoes and vegetable broth, increase 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.

Turn off the heat and puree the mixture with an immersion blender

(or hand held mixer) until smooth. Stir in heavy cream and buttermilk.

Season to taste. Sprinkle chives and serve immediately, or chill and

serve cold.