Instructions: Brotchan foltchep (from the Irish words meaning "broth" and "leeks") is a traditional leek and oatmeal soup that has been served in Ireland for generations. Most cooks combine leeks with potatoes; the addition of buttermilk is a new twist.

1/4 cup butter (1/2 stick)

2 pounds potatoes, peeled and sliced
1 pound leeks (white and pale green parts), washed and sliced 1 onion, chopped
1 celery rib, sliced
5 cups low-sodium chicken broth
2 1/2 cups milk (divided)

1 bay leaf
1 tablespoon dried parsley
Salt, ground white pepper
1/2 cup buttermilk (divided)

1/4 cup chopped fresh chives

In large saucepan, melt butter over medium heat. Add potatoes, leeks, onion and celery and cook, covered, 5 to 7 minutes, stirring frequently. Add broth,1/2 cup milk, bay leaf, parsley and salt and pepper to taste. Reduce heat to low and cook, covered, until vegetables are tender, 25 to 30 minutes.

Discard bay leaf. Let soup cool 10 to 15 minutes. Transfer to blender or food processor and process in batches until smooth. (To make ahead, cover and refrigerate for up to 12 hours.)

To serve, heat soup in saucepan over medium heat. Stir in remaining 2 cups milk and heat through. Ladle soup into bowls and swirl 1 tablespoon buttermilk into each serving. Sprinkle with chives.

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