The Best Potato-Leek Soup

Ingredients

1. Heat 28g unsalted butter in a large saucepan or Dutch oven over medium heat until melted. Add 2large leeks (white and pale green parts only, rinsed and roughly chopped), reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.
2. Add 1quart chicken stock (low-sodium), 2medium russet potatoes (peeled and cut into quarters), and 1 bay leaf, and season lightly with kosher salt and freshly ground black pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.

3. Remove potatoes from soup using tongs and transfer to a bowl. Set aside. Discard bay leaf. Transfer remaining soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot.
4. Press potatoes through a potato ricer or food mill into the pot with the soup. Whisk in 240g buttermilk and 120g heavy cream. Whisking frequently, bring soup to a simmer over medium-high heat. Whisk in 1g freshly ground nutmeg. Season to taste with salt and pepper and serve with sliced chives or scallions.

5. Add heavy cream and buttermilk to pot. Discard bay leaf. Working in batches if necessary, transfer soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot, pressing it through a fine-mesh strainer with the bottom of a ladle if a smoother texture is desired. Whisking frequently, bring soup to a simmer over medium-high heat. Alternatively, chill completely and serve cold. Whisk in nutmeg. Season to taste with salt and pepper and serve with sliced chives or scallions.

source^[2]

1. Heat 28g unsalted butter in a large saucepan or Dutch oven over medium heat until melted. Add 2large leeks (white and pale green parts only, rinsed and roughly chopped), reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.
2. Add 1quart chicken stock (low-sodium), 2medium russet potatoes (peeled and cut into quarters), and 1 bay leaf, and season lightly with kosher salt and freshly ground black pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.

3. Remove potatoes from soup using tongs and transfer to a bowl. Set aside. Discard bay leaf. Transfer remaining soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot.
4. Press potatoes through a potato ricer or food mill into the pot with the soup. Whisk in 240g buttermilk and 120g heavy cream. Whisking frequently, bring soup to a simmer over medium-high heat. Whisk in 1g freshly ground nutmeg. Season to taste with salt and pepper and serve with sliced chives or scallions.

5. Add heavy cream and buttermilk to pot. Discard bay leaf. Working in batches if necessary, transfer soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot, pressing it through a fine-mesh strainer with the bottom of a ladle if a smoother texture is desired. Whisking frequently, bring soup to a simmer over medium-high heat. Alternatively, chill completely and serve cold. Whisk in nutmeg. Season to taste with salt and pepper and serve with sliced chives or scallions.