Yield: 4 servings
- 1 T. butter
- 1 large leek (white and light-green parts), cleaned and diced, about 1 cup
- 3 golden potatoes, peeled and diced, about 2 cups
- 3 cups chicken stock
- 1 cup buttermilk
- small bunch chives, for garnish
Melt butter in large pot over medium heat. Add leeks and sauté until softened. Add potatoes and stock. Bring to boil, cover, reduce heat and simmer until potatoes are very soft, about 20 minutes. Remove from heat and add buttermilk. Let cool. Purée in batches in blender, just until smooth. Refrigerate several hours until chilled. Serve with chive garnish.