Serves 6This recipe is adapted from seriouseats.com.
2 T unsalted butter or olive oil
2 large leeks, rinsed and roughly chopped
1 quart stock
1 pint fingerling potatoes, cut into ½” cubes
1 bay leaf
Salt and pepper to taste
1 cup buttermilk (or dairy alternative plus a tablespoon of vinegar)
½ cup heavy cream (or full fat coconut milk)
½ teaspoon freshly grated nutmeg
½ bunch scallions, roughly chopped for serving
1. Melt butter over medium heat in a large saucepan, add leeks, reduce heat to very low, and cook until soft but not brown, 10-15 minutes.
2. Add stock, potatoes and bay leaf. Season lightly with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook until potatoes are tender, 15 minutes.
3. Remove the bay leaf. Add buttermilk and cream, stir to combine and pour all into a blender. Blend until smooth.
4. Add soup back to saucepan, heat slowly on medium-low heat, then whisk in nutmeg and more salt and pepper to taste.
5. Ladle into serving bowls and garnish with scallions.