2 leeks, white stem only, sliced & washed
4 tablespoons unsalted butter
1 1/2 lb Yukon Gold potatoes, peeled and diced
1-quart organic vegetable broth
2 cups heavy cream
1 cup buttermilk
1 teaspoon kosher salt
1 teaspoon ground white pepper
1 tablespoon chives, chopped
8 oz large shrimp, peeled, deveined & diced
3 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
1/2 teaspoon blackening seasoning
1/4 teaspoon kosher salt
Melt 4 tablespoons butter in 6-quart saucepan over medium. Add leeks and; cook 5 minutes then reduce heat to medium-low and cook 15 minutes, stirring occasionally, until leeks are tender.
Add potatoes and stock and bring to boil over medium-high. Reduce heat to low, cover, and gently simmer 25 minutes, until potatoes are soft. Remove from heat and puree mixture with an immersion blender until smooth. Stir in heavy cream, buttermilk, salt and white pepper. Taste and adjust seasoning if desired.
Combine shrimp, 2 tablespoons olive oil, crushed red pepper, blackening seasoning and kosher salt together in a small mixing bowl. Allow to marinate for at least 30 minutes in refrigerator. Heat remaining tablespoon olive oil in a medium skillet over high heat, quickly sauté about 2-3 minutes. Serve soup topped with spiced shrimp and chives.