Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add half of the potatoes and all of the chicken stock, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Bring a pot of water to a boil and cook the remaining potatoes until they are cooked through, but not completely soft. Slice the bacon into small slices and fry until crisp.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and some more salt & pepper to taste. Taste and adjust seasoning if desired. Add the cooked potatoes, then sprinkle with chives and bacon. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (966g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 289 (42%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 80.4mg||25 %|
|Sodium 3236.3mg||112 %|
|Potassium 2246.8mg||59 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 60.4g|
|Protein 32.5g||46 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 683
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.