The Best Potato-Leek Soup Recipe | Soups | Umami

Ingredients

• 2 tablespoons unsalted butter
• 2 large leeks, white and pale green parts only, rinsed and roughly chopped
• 1 quart homemade or store-bought low-sodium chicken stock
• 2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound)
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1 cup buttermilk
• 1/2 cup heavy cream
• 1/2 teaspoon freshly ground nutmeg
• Sliced chives or scallions, for serving