Porri - Creamy Leek and Potato Soup

Ingredients

Leeks

3 large, cleaned and sliced

Potatoes

4 medium, peeled and diced

Vegetable broth

4 cups

Unsalted butter

2 tablespoons

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

Chives

2 tablespoons, chopped (for garnish)

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the sliced leeks to the pot and sauté them for about 5 minutes, stirring occasionally until they become softened and fragrant. Be careful not to let them brown.
3. Introduce the diced potatoes into the pot, followed by the vegetable broth. Increase the heat and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer gently for about 20 minutes, or until the potatoes are tender when pierced with a fork.
5. Using an immersion blender, carefully puree the soup until it reaches a smooth and creamy consistency. If using a regular blender, allow the soup to cool slightly before blending in batches to avoid splatter.
6. Stir in the heavy cream to add richness, then season with salt and black pepper to taste. Allow the soup to simmer for an additional 5 minutes to let the flavors meld together beautifully.
7. Serve hot, garnished with freshly chopped chives for a burst of color and flavor.