Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
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, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	295.03 Kcal (1235 kJ)
Calories from fat	144.24 Kcal
		% Daily Value*
Total Fat	16.03g	25%
Cholesterol	47.98mg	16%
Sodium	488.7mg	20%
Potassium	617.81mg	13%
Total Carbs	34.29g	11%
Sugars	7.38g	30%
Dietary Fiber	3.06g	12%
Protein	6.2g	12%
Vitamin C	23.1mg	39%
Vitamin A	0.1mg	2%
Iron	55.9mg	311%
Calcium	128.3mg	13%

Amount Per 100 g
Calories	100.91 Kcal (422 kJ)
Calories from fat	49.34 Kcal
		% Daily Value*
Total Fat	5.48g	25%
Cholesterol	16.41mg	16%
Sodium	167.16mg	20%
Potassium	211.32mg	13%
Total Carbs	11.73g	11%
Sugars	2.52g	30%
Dietary Fiber	1.05g	12%
Protein	2.12g	12%
Vitamin C	7.9mg	39%
Iron	19.1mg	311%
Calcium	43.9mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.6

Points
8

PointsPlus

Good Points

saturated fat free,
low cholesterol

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