Bell Pepper Soup

Ingredients

1/3 cup butter
2 large leeks, white parts only, chopped
4 bell peppers, chopped
1 1/2 cups chicken stock
4 cups buttermilk

Directions

Melt the butter over medium heat. Saute the leeks for 5 minutes; add the peppers and saute for another 10. Add chicken stock, bring to a boil, and simmer uncovered for 30 minutes. Blend with a wand blender. Mix in buttermilk.

Note

I made this with 2 cups chicken stock, 1 cup buttermilk, 1 cup cream because that's what I had. Hard to imagine with 4 cups buttermilk, but try it sometime.