Ingredients
1 lb. leeks (chopped)
1 small onion (chopped)
4 tblsp unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 oz Yukon Gold potatoes (peeled and diced small)
1 quart chicken or vegetable broth
1 cup heavy cream
1 cup buttermilk
½ tsp pepper
1 tsp Cayenne Pepper
1 tblsp snipped chives (optional)
Preparation
Chop the leeks and onion into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks, onions, 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 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 25 minutes.
Turn off the heat and puree the mixture 3 cups at a time in a blender until smooth. Stir in the heavy cream, buttermilk, pepper, and Cayenne. Taste and adjust seasoning if desired.
Sprinkle with chives (optional) and serve immediately, or chill and serve cold.
