Directions

1. Prepare the potatoes and the leeks. Scrub clean, then peel and cube the potatoes.
2. For the leeks, cut off the dark green tops and the root ends. Slice the white and light green parts in half lengthwise, then chop into half-moons. In a medium bowl cover the leeks with cool water and rub off any dirt or grit. Drain the leeks well.
3. In a large soup pot or Dutch oven over medium heat, melt the butter with the olive oil. Add the leeks and sauté for about 5 minutes until soft, stirring occasionally. Sprinkle the garlic powder over the leeks and stir.
4. Add the potatoes, 4 cups of broth, salt, pepper, bay leaf and thyme sprigs to the pot. Bring to a simmer then cover the pot, reduce the heat to medium-low and cook, stirring occasionally, for 20-25 minutes. The potatoes should be very soft and fall apart when poked with a fork.
5. Remove the pot from the heat. Carefully remove and discard the thyme and bay leaf.
6. Using an immersion blender whip until just smooth – want to make sure you don’t overdo it. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
7. Stir in the buttermilk and heavy cream and bring to a simmer for 4-5 minutes. If it’s too thick, add remaining vegetable broth. Ladle soup into bowls and garnish with chopped chives.