Serves my family, about 6 servings
1 pound leeks, about 4 medium
3 TBSP grapeseed oil
Pinch salt
about 3 medium size potatoes
1 quart vegetable broth
3/4 cup heavy cream
3/4 cup buttermilk
ground pepper, and salt to taste
chopped chives for garnish
Clean leeks well, removing sand. Cut off the dark green part and discard. Chop up the leeks well and throw in a pot with grapeseed oil. Cook on high for 5 minutes while stirring. Turn to medium low and cook about 20 minutes, until soft.
Add the potatoes and the vegetable broth and bring to a boil. Reduce to medium and cook until potatoes are tender.
Turn off the heat and puree about 1/3 of it in a blender. Add it back to soup and add cream, buttermilk, pepper, and salt to taste. Serve with chopped green onions as garnish
