Potato-Leek Soup

Adapted from Serious Eats' The Best Potato-Leek Soup Recipe

Ingredients
2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, rinsed and roughly chopped
4 t. chicken bullion paste
4 c. water
2 large yellow potatoes, peeled and cut into quarters (about 3/4 pound)
1 bay leaf
Kosher salt and freshly ground black pepper
1 T. lemon juice
1.5 c. whole milk
1/4 c. good white wine
1/2 t. freshly ground nutmeg
1 med. carrot, cut in coins
Sliced chives or scallions, for serving

Directions

Heat butter in a large saucepan or Dutch oven over medium heat until melted. Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.  Deglaze pan with wine.

Add stock, potatoes, and bay leaf, and season lightly with salt and pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.

Remove bay leaf.  Coarsely mash potatoes and carrots with a masher.  Make buttermilk with 1 T. lemon juice in 1 c. whole milk.  Whisk in with the remaining milk. Whisking frequently, bring soup to a simmer over medium-high heat. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions.

Nutrition Facts
Servings 6.0

Amount Per Serving
calories 154
% Daily Value *
Total Fat 6 g	10 %
Saturated Fat 4 g	18 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 16 mg	5 %
Sodium 635 mg	26 %
Potassium 424 mg	12 %
Total Carbohydrate 19 g	6 %
Dietary Fiber 2 g	7 %
Sugars 6 g
Protein 4 g	9 %
Vitamin A	43 %
Vitamin C	27 %
Calcium	10 %
Iron	7 %