Alton Brown Potato Leek Soup

This is a really good soup... i usually throw in an additional potato. the buttermilk & white pepper really make it for me.

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 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 the vegetable 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 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth.

Stir in the heavy cream , buttermilk , and white pepper.

Taste and adjust seasoning if desired.

Sprinkle with chives and serve immediately , or chill and serve cold.

leek, unsalted butter, kosher salt, yukon gold potatoes, vegetable broth, heavy cream, buttermilk, white pepper, chives