Leek Potato Soup Recipe | Alton Brown

Ingredients

• 1 pound (4 to 5 medium) leeks, cleaned and dark green sections removed
• 3 tablespoons unsalted butter
• 1/4 teaspoon kosher salt, plus additional for seasoning
• 14 ounces (approximately 3 small) Yukon gold potatoes, peeled and diced small
• 1 quart vegetable broth
• 1 cup heavy cream
• 1 cup buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon snipped chives