Potato Leek Soup

We were a little too indulgent on fried goodies for the last few days and I was feeling a bit guilty about that. So I wanted to make something healthy for a change. So I made this healthy soup for dinner tonight and it was enjoyed by all.
Recipe source: Food Network
Ingredients:
1 lb leek, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
1 pinch kosher salt, plus additional for seasoning
14 ounces yukon gold potatoes, peeled and diced small, approximately 3 small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon chives/green onion snipped

Method:
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, 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. 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