Ingredients
2 tablespoons unsalted butter2 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
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
ADVERTISEMENT