Cold soup is perfect for a hot day.

Ingredients

• 3 medium leeks, cleaned and sliced (white and light green parts)
• 4 yukon gold potatoes, peeled and diced
• 3 tbs butter
• 1 box chicken broth
• 1 cup cream
• 3/4 cup butter milk
• 1/2 tsp white pepper
• chives
• salt

Directions

1. Cook leeks in butter on medium low till tender (20-25 mins)
2. Add potatoes and broth, bring to a boil, return to low
3. Cook till potatoes are tender (~45 mins)
4. Stick blend
5. Pass through tamis
6. Stir in buttermilk and cream
7. Add pepper, adjust salt
8. Serve with chives