4 large leeks (white part only)
4 medium potatoes (Russet or Yukon Gold)
4 cups vegetable broth
1 cup heavy cream
3 tablespoons olive oil
Salt and pepper to taste
Fresh parsley (for garnish)
Prep the Ingredients: Begin by washing the leeks thoroughly to remove any sand or dirt residue. Slice them thinly, the same goes for the potatoes after peeling them.
Sauté the Leeks: In a large pot, heat the olive oil over medium heat. Add the sliced leeks, stirring occasionally until they become soft and aromatic, about 5-7 minutes. Avoid browning them to maintain a sweet flavor.
Add the Potatoes: Stir in the diced potatoes and continue to cook for an additional 5 minutes, allowing the flavors to meld.
Pour in the Broth: Add the vegetable broth to the pot, bringing everything to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
Blend the Soup: Using an immersion blender (or carefully transferring the soup to a stand blender), blend the soup until it reaches your desired creaminess. If you like a little texture, blend it only partially.
Add the Cream: Return the blended soup to the pot (if you used a stand blender) and stir in the heavy cream. Heat gently until warmed through, ensuring it doesn’t boil.
Season to Taste: Add salt and pepper as needed, and feel free to adjust the consistency by adding more broth or cream if desired.
Garnish and Serve: Ladle the soup into bowls, garnishing with freshly chopped parsley for a pop of color and flavor. Enjoy while warm!
