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

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