Potato Leek Soup
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces (about 2 medium Idaho) potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
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, and buttermilk. Garnish with parsley if desired.
Copyright 2014 Barbara Stein
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