Classic Potato Leek Soup

Ingredients

Butter

2 tablespoons

Leeks

3 medium, cleaned and sliced

Potatoes

4 medium, peeled and diced

Vegetable broth

4 cups

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 butter over medium heat until foamy.
2. Add the sliced leeks to the pot, cooking them gently for about 5 minutes, until they are softened and fragrant.
3. Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
5. Using an immersion blender, blend the soup directly in the pot until smooth. If using a regular blender, allow the soup to cool slightly, then blend in batches.
6. Return the blended soup to the pot over low heat. Stir in the heavy cream to achieve a rich and creamy texture.
7. Season with salt and pepper to taste, and simmer for an additional 5 minutes to heat through.
8. Ladle the soup into bowls and garnish each serving with chopped chives before serving.