Ingredients

• ¼ cup (4 tbsp) butter
• 1 medium onion, diced
• 2 leeks, white part only, cleaned & sliced
• 3-4 garlic cloves, chopped
• 5-6 medium to large Russett potatoes, peeled & roughly chopped
• 2 cups vegetable stock
• 2 cups water (or equal parts stock & water to cover potatoes)
• 1 cup whipping cream
• ¼ to ½ cup buttermilk (optional but Nancy likes the tartness it adds to the soup)
• 1 tbsp salt
• 1 tsp pepper

How-to