Soupe de Poireaux

Ingredients

Chives

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Heavy cream

1 cup

Chicken or vegetable broth

4 cups

Butter

2 tablespoons

Potatoes

2 medium, peeled and diced

Leeks

3 large, cleaned and sliced

Instructions

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for about 5 minutes, stirring occasionally, until they are softened and fragrant.
2. Add the diced potatoes and broth to the pot. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
3. Using an immersion blender, blend the soup until smooth. If you prefer a silkier texture, you can transfer the soup in batches to a regular blender, blending until creamy.
4. Stir in the heavy cream and season the soup with salt and black pepper to taste. Simmer for an additional 5 minutes to heat through.
5. Serve the soup hot, garnished with chopped chives for a fresh and vibrant touch.