Cook Time: Prep Time: 20 minutes; Total Time: 45 minutes
Meal Type: Entree
NC Ingredients: Leeks, Chard, Habanero, Onion, Potato
In a Dutch oven, heat avocado oil on medium-high heat, then add leek and swiss chard. Cook for 3 minutes until softened. Add habanero and onion and cook until onion is translucent. Move contents to a bowl.
With Dutch oven still hot, deglaze with ½ cup chicken stock. Add remaining chicken stock and bring to a light boil adding potatoes. Then cook for about 15 minutes. Reduce heat to low and stir in onion and garlic powder. Add cooked vegetable mixture back into the Dutch oven and simmer for one minute. Remove from heat.
Pour half of the mixture into a food processor, blend and pour into a bowl. Add remaining vegetable mixture to the food processor and blend slowly, adding the buttermilk. Combine all back in the Dutch oven, add salt and pepper, stir then heat on low to warm back up. Or use a submersible blender.
Garnish with chives and a small dollop of sour cream if available.