Leek and Potato Soup

Leek and potato soup is a classic creamy soup that is easy to make and comforting to eat. This recipe combines the delicate sweetness of leeks with the hearty texture of potatoes to create a delicious and satisfying dish. It’s perfect for a cozy lunch or dinner on a chilly day, and it’s also a great way to get more vegetables into your diet.

– 3 large leeks, white and light green parts only, thinly sliced
– 3 medium potatoes, peeled and diced
– 4 cups (1 liter) vegetable or chicken broth
– 1 cup (240ml) heavy cream
– Salt and pepper to taste
– Chopped chives or parsley for garnish

1. In a large pot, melt some butter over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes.
2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
3. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender to blend until smooth.
4. Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for a few more minutes.
5. Serve the soup hot, garnished with chopped chives or parsley.

Enjoy this delicious leek and potato soup as a comforting and flavorful meal!