Leek and Potato Soup

Warm up with a comforting bowl of leek and potato soup, where tender leeks and creamy potatoes meld in a rich broth. Ideal for a cozy weeknight dinner or a delightful starter at your next gathering.

• 2 tablespoons butter
• 3 medium leeks
• 4 medium potatoes
• 4 cups vegetable broth
• 1 cup heavy cream
• to taste salt
• to taste black pepper
• 2 tablespoons fresh chives

Method

1. 1

   In a large pot, melt the butter over medium heat.

2. 2

   Add the sliced leeks and cook for about 5 minutes, until they soften.

3. 3

   Add the diced potatoes and stir to combine for another 2 minutes.

4. 4

   Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until the potatoes are tender.

5. 5

   Use an immersion blender to puree the soup until smooth. (Alternatively, transfer to a blender in batches.)

6. 6

   Stir in the heavy cream (if using) and season with salt and black pepper to taste.

7. 7

   Serve hot, garnished with chopped fresh chives.