Leek potato soup, or vichyssoise, can be served hot or traditionally cold. Subscribe to Food Network: https://foodtv.com/2WXIIWZGet the recipe: https://www.foodnetwork.com/recipes/alton-brown/leek-potato-soup-recipe-1916145Leek Potato Soup RECIPE COURTESY OF ALTON BROWNLevel: IntermediateTotal: 1 hr 40 minPrep: 25 minCook: 1 hr 15 minYield: 6 servingsIngredients1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium3 tablespoons unsalted butterHeavy pinch kosher salt, plus additional for seasoning14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small1 quart vegetable broth1 cup heavy cream1 cup buttermilk1/2 teaspoon white pepper1 tablespoon snipped chivesDirectionsChop 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 the potatoes and the vegetable broth, 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.Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.Stream full episodes and more : http://watch.foodnetwork.com/Like Food Network on Facebook: https://www.facebook.com/FoodNetworkFollow Food Network on Instagram: https://www.instagram.com/foodnetwork/Follow Food Network on Twitter: https://twitter.com/FoodNetworkVisit Food Network online: http://www.foodnetwork.com