4 medium leeks, cleaned and sliced
4 medium potatoes, peeled and diced
1 medium onion, chopped
4 cups vegetable broth
1 cup heavy cream or milk
2 tablespoons olive oil
Salt and pepper to taste
Clean the leeks: Trim the roots and dark green tops off the leeks. Slice them down the middle and rinse thoroughly under cold water to remove any dirt.
Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add chopped onions and sliced leeks, sauté until they are softened and fragrant, about 5-7 minutes.
Add the potatoes: Stir in the diced potatoes and cook for another 2-3 minutes, allowing them to absorb the flavors of the sautéed vegetables.
Pour in the broth: Add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, or until the potatoes are tender.
Puree the soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer batches to a regular blender.
Finish with cream: Return the soup to low heat, then stir in the heavy cream or milk. Allow it to heat gently for another 5 minutes. Adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or croutons for added texture.
