4 large potatoes, peeled and diced
3 leeks, cleaned and sliced
4 cups vegetable or chicken broth
1 cup heavy cream
2 tbsp olive oil
Salt and pepper to taste
Fresh herbs for garnish
Prepare the leeks: Slice the leeks with the green tops removed and rinse thoroughly under cold water to remove any grit. Pat dry.
Sauté the leeks: In a large pot, heat olive oil over medium heat. Add the leeks and sauté gently for about 5-7 minutes until they become soft and translucent.
Add the potatoes: Once the leeks are tender, add the diced potatoes to the pot and stir to combine.
Pour in the broth: Pour in the vegetable or chicken broth, ensuring the potatoes are covered. Bring to a boil and then reduce heat to a simmer. Cook for about 20 minutes, or until the potatoes are fork-tender.
Blend the soup: Using a stick blender or transferring the mixture to a blender (in batches if necessary), blend the soup until smooth. If you prefer a chunky texture, blend just half of the soup and stir it back in.
Add cream: Return the blended soup to the pot and stir in the heavy cream. Allow it to warm through on low heat, adding salt and pepper to taste.
Serve: Ladle the soup into bowls, garnish with fresh herbs, and if desired, a dollop of sour cream or croutons for added texture.
