Rustic Potato and Leek Soup

Ingredients

Fresh chives

2 tablespoons, finely chopped for garnish

Salt and black pepper

to taste

Heavy cream

1 cup

Vegetable broth

4 cups

Garlic

2 cloves, minced

Unsalted butter

2 tablespoons

Leeks

2 large, white and light green parts only, thoroughly washed and thinly sliced

Potatoes

4 medium-sized, peeled and diced

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the sliced leeks and minced garlic to the pot, stirring occasionally until the leeks soften, about 5 minutes.
3. Introduce the diced potatoes and vegetable broth to the pot. Increase the heat to bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let simmer for 20 minutes, or until the potatoes are fork-tender.
5. With an immersion blender or in batches with a regular blender, carefully blend the soup until smooth. Remember to allow the steam to escape if using a regular blender to prevent a build-up of pressure.
6. Stir in the heavy cream, and season with salt and pepper according to your taste. Let the soup simmer for an additional 5 minutes to heat through.
7. Serve the soup piping hot, sprinkling each bowl with a generous garnish of chopped chives. Enjoy!