2 tablespoons unsalted butter or olive oil
3 leeks, cleaned and sliced or shallots
4 medium potatoes, peeled and diced or sweet potatoes
4 cups vegetable or chicken broth
1 cup heavy cream (optional) or half-and-half
Salt and pepper to taste
Prep the leeks: Start by slicing the leeks into thin rounds. Rinse them thoroughly under cold water to remove any dirt or sand.
Sauté the leeks: In a large pot, melt the butter over medium heat. Add the leeks and a pinch of salt, and sauté them for about 5-7 minutes until they become soft and translucent.
Add potatoes: Stir in the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.
Blend the soup: Using an immersion blender, blend the soup directly in the pot until smooth. If using a regular blender, blend in batches and be careful with the hot liquid.
Incorporate cream: If desired, stir in the heavy cream for a richer flavor. Taste and adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as fresh herbs or croutons.
