Potato Leek Soup

🥘 Ingredients

• bay leaf
  1
• buttermilk
  1 cup
• chicken stock
  1 quart
• chives or scallions
• grated nutmeg
  1/2 tsp
• heavy cream
  1/2 cup
• leeks
  2 large, roughly chopped
• pepper
• russet potatoes
  2 peeled and cut into quarters
• salt
• unsalted butter
  2 tbsp

🍳 Cookware

• blender
• potato ricer

1. 1

   Heat unsalted butter in a large saucepan or Dutch oven over medium heat until melted.

   unsalted butter: 2 tbsp
2. 2

   Add leeks , reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.

   leeks: 2 large, roughly chopped
3. 3

   Add chicken stock , russet potatoes , and bay leaf , and season lightly with salt and pepper .

   chicken stock: 1 quart, russet potatoes: 2 peeled and cut into quarters, bay leaf: 1, salt, pepper
4. 4

   Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.
5. 5

   Remove potatoes from soup using tongs and transfer to a bowl. Set aside. Discard bay leaf.
6. 6

   Transfer remaining soup to a blender . Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot.
7. 7

   Press potatoes through a potato ricer or food mill into the pot with the soup.
8. 8

   Whisk in buttermilk and heavy cream . Whisking frequently, bring soup to a simmer over medium-high heat.

   buttermilk: 1 cup, heavy cream: 1/2 cup
9. 9

   Whisk in grated nutmeg . Season to taste with salt and pepper and serve with chives or scallions

   grated nutmeg: 1/2 tsp, chives or scallions