Potato-Leek Soup Recipe

Directions:

1. Sauté Leeks:
   • Heat butter in a large saucepan or Dutch oven over medium heat until melted.
   • Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned (10-15 minutes).
2. Cook Soup:
   • Add stock, potatoes, and bay leaf. Season lightly with salt and pepper.
   • Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are tender (about 15 minutes).
3. Blend and Finish:
   • Remove potatoes with tongs and set aside. Discard bay leaf.
   • Blend remaining soup until smooth. Return to a clean pot.
   • Press potatoes through a ricer or food mill into the pot.
   • Whisk in buttermilk, heavy cream, and nutmeg.
   • Simmer over medium-high heat, whisking frequently. Season to taste with salt and pepper.
4. Serve:
   • Garnish with chives or scallions.