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source: https://www.seriouseats.com/best-potato-leek-soup-recipe
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# The Best Potato-Leek Soup

1. Heat (28g)[unsalted butter] in a large saucepan or Dutch oven over medium heat until melted. Add (2 large)[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 (1 quart)[chicken stock] (low-sodium), (2 medium)[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.

## To Finish With a Ricer (Recommended)

1. 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.
2. 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].

## To Finish With a Blender (Faster)

1. 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.