4 T. Clarified butter
1 lb. Leeks, quartered lengthwise and chopped
1 heavy pinch kosher salt
¼ lb Gold potatoes
1 Q. Vegetable broth
1 C. Heavy cream
1 C. Buttermilk
1 t. White pepper, freshly ground

Melt butter in a heavy saucepan over medium-low heat, add leeks and salt then sweat 20-30 minutes, or until soft.

Add potatoes and broth, bring to a boil over medium-high heat, reduce to a bare simmer, cover and cook for 45 minutes.

Puree until smooth, add cream, buttermilk and pepper, heat through.

This soup can be served hot or cold.
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