1LB Leeks or spring onions - don't use the upper portions
3 tbs butter
kosher or large grain salt
3 small/medium sized potatoes, cut into pieces
1 quart vegetable broth
1 cup heavy cream
OPTIONAL 1 cup buttermilk - other wise use regular milk
1/2 tsp pepper
1 tbs snipped chives or 1/2 tbs dried chive herbs
Chop leeks or onions into small pieces
Melt the butter in a saucepan big enough to make soup.
Place leeks in the saucepan with a large pinch of salt. Let them cook on high for five minutes, turn down the burner to medium/low and cook till tender, maybe 15 - 20 minutes.
Add the potatoes and broth, increase heat to medium-high. Bring to a boil, then reduce the heat and let it simmer until the potatoes are soft, about 20 to 45 minutes.
Turn off the heat, place mixture in blender and blend till somewhat smooth. Stir in cream, buttermilk, or milk, and pepper. Add more pepper or salt if needed.
Sit down for a hearty bowl of soup with some sourdough bread from Great Harvest Bread and enjoy!