4 large potatoes (Yukon Gold or Russet)
2 leeks (white and light green parts only)
4 cups vegetable broth
1 cup heavy cream (or milk)
Salt and pepper to taste
2 tablespoons olive oil or butter
Prep the Ingredients: Begin by washing the leeks thoroughly to remove any dirt. Chop the leeks and dice the potatoes into even cubes for consistent cooking.
Sauté the Leeks: In a large pot, heat the olive oil or butter over medium heat. Add the leeks and sauté for about 5 minutes until they are softened and translucent.
Add the Potatoes: Stir in the diced potatoes and sauté for an additional 2-3 minutes. This will help them absorb the flavors from the leeks.
Pour in the Broth: Add the vegetable broth to the pot, bringing it to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
Blend the Soup: Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half and mix it back into the pot.
Stir in Cream: Add the heavy cream; stir well to combine. Adjust the seasoning with salt and pepper according to taste.
Serve Hot: Ladle the soup into bowls, and consider garnishing with a drizzle of olive oil, chopped chives, or croutons for added texture and flavor!
