Potato Soup

Warm up with this creamy potato soup, enriched with leeks and onions for a comforting bowl of goodness. Ideal for a cozy weeknight dinner or a chilly weekend lunch, topped with fresh chives for a burst of flavor.

• 4 medium potatoes
• 1 cup leeks
• 1 cup onion
• 4 cups vegetable or chicken broth
• 1 cup milk
• 2 tablespoons butter
• to taste none salt and pepper
• 1 tablespoon chives

Method

1. 1

   In a large pot, melt the butter over medium heat. Add the chopped onions and leeks, and sauté until they are soft and translucent, about 5 minutes.

2. 2

   Add the diced potatoes to the pot and stir for a minute to coat them in the butter.

3. 3

   Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

4. 4

   Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

5. 5

   Stir in the milk and season with salt and pepper to taste. Heat the soup gently until warmed through.

6. 6

   Serve the soup hot, garnished with chopped chives if desired.