Potato Leak Soup

  • One bunch of leeks-washed previously
  • Three tbsp butter or butter substitute
  • Heavy pinch of salt
  • Approximately six or seven potatoes peeled & diced
  • One quart vegetable broth
  • One cup heavy cream
  • One cup buttermilk
  • One half tsp white or black pepper

Chop leeks into small pieces. In saucepan melt butter on medium heat. Add leeks and a pinch of salt and cook for five minutes. Decrease heat and cook leeks until tender, approximately ten to fifteen minutes.

Add potatoes and broth. Increase heat to medium high and bring to boil. Reduce heat to low and simmer until potatoes are soft, approximately twenty to thirty minutes.

Turn off heat. Puree mixture with large blender. Remove to a large bowl and stir in heavy cream, buttermilk and pepper.

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