Potato Leek Soup

- 1 bunch leeks, cleaned and dark green tough sections removed (ours are tender this week so use those green tops!), chopped into small pieces

- 3 tablespoons unsalted butter

- Heavy pinch kosher salt, plus additional for seasoning

- 1 1/2 lbs Carola or Kennebec White potatoes diced small

- 1 quart vegetable broth

- 1 cup heavy cream (or soy/rice milk if avoiding dairy)

- 1 cup buttermilk (or extra potatoes if avoiding dairy)

- 1/2 teaspoon white pepper

- 1 tablespoon butter or olive oil

- 1 tablespoon rosemary

- 2 cloves garlic

-          In a 6-quart saucepan 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, the vegetable broth, rosemary and garlic then increase the heat to medium-high, and 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. Taste and adjust seasoning if desired. Serve immediately or serve cold