Potato Leek Soup

Instructions

1. Clean the leeks thoroughly. Slice them lengthwise and wash under cold running water to remove dirt or grit. Slice the leeks into rounds, using only the white and light green parts.

2. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until soft and fragrant, about 5-7 minutes.

3. Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender.

4. Puree the soup using an immersion blender or regular blender until smooth and creamy. If using a regular blender, blend in batches to avoid spills.

5. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

6. Simmer the soup for an additional 5-10 minutes to meld flavors, adding more broth if a thinner consistency is desired.

7. Remove from heat and serve hot, optionally garnished with a drizzle of cream or fresh herbs.