4 slices bacon, chopped
2 whole leeks, cleaned and dark green sections removed, chopped
3 tablespoon butter
Salt, to taste
4 Yukon Gold Potatoes, peeled and diced
2 8-ounce cans vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon chives
1 tablespoon parsley, chopped
In a large Dutch oven or large saucepan, sauté bacon over medium heat until crisp. Remove bacon, drain and set aside. Add the leeks, butter and salt. Sauté for 5 minutes. Decrease heat to low and sauté leeks until tender, about 15 minutes. Add the potatoes and vegetable broth. Increase heat to medium and bring mixture to a boil. Cover and let simmer for 30 minutes, until the potatoes are soft. Take mixture off heat and cool slightly. Puree mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk and white pepper. Season with salt again, if necessary. Stir in the reserved bacon. Sprinkle soup with chopped chives and parsley. Serve.
