Ingredients:
- 2 tablespoons unsalted butter
- 2 large leeks, white and pale green parts only, rinsed and roughly chopped
- 1 quart low-sodium chicken stock
- 2 medium russet potatoes, peeled and quartered (about 3/4 pound)
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 cup buttermilk
- 1/2 cup heavy cream
- 1/2 teaspoon freshly ground nutmeg
- Sliced chives or scallions, for serving
Instructions:
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