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Instructions
Prepare the Ingredients: Clean and slice the leeks thoroughly to remove any grit. Dice the potatoes into even cubes.
Sauté the Leeks: Melt the butter in a large pot over medium heat. Add the leeks and cook for 8-10 minutes until soft but not browned.
Add Potatoes and Broth: Stir in the potatoes, then pour in the broth. Season with salt and pepper. Simmer for 20-25 minutes until the potatoes are tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth. For a chunky version, blend only half the soup.
Add Cream: Stir in the cream for added richness. Heat gently but do not boil.
Serve: Ladle into bowls and garnish with chives or parsley.
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