Directions:
- Chop the leeks into small pieces.
- In a stock pot 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 just 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.
- Add salt or white pepper to taste.
- Chill and serve cold.
- Ladle soup into bowls and sprinkle with fresh chives.
- Garnish and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.95 Kcal (1356 kJ) | ||
| Calories from fat | 197.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.91g | 34% | |
|---|---|---|---|
| Cholesterol | 74.24mg | 25% | |
| Sodium | 137.85mg | 6% | |
| Potassium | 562.86mg | 12% | |
| Total Carbs | 28.93g | 10% | |
| Sugars | 6.08g | 24% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 5.4g | 11% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 62.9mg | 349% | |
| Calcium | 132.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 128.61 Kcal (538 kJ) | ||
| Calories from fat | 78.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 34% | |
|---|---|---|---|
| Cholesterol | 29.47mg | 25% | |
| Sodium | 54.73mg | 6% | |
| Potassium | 223.45mg | 12% | |
| Total Carbs | 11.48g | 10% | |
| Sugars | 2.41g | 24% | |
| Dietary Fiber | 0.97g | 10% | |
| Protein | 2.14g | 11% | |
| Vitamin C | 9.4mg | 39% | |
| Iron | 25mg | 349% | |
| Calcium | 52.7mg | 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.
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