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Ingredients
  • 2 tablespoons unsalted butter
  • 2 large leeks, white and pale green parts only, rinsed and roughly chopped
  • 1 quart  homemade or store-bought l ow-sodium chicken stock
  • 2 medium russet potatoes, peeled and cut into quarters (about ¾ pound)
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk
  • ½ cup heavy cream
  • ½ teaspoon freshly  ground nutmeg
  • Sliced chives or scallions, for serving
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