Leek and Potato Soup

How to Prepare

1. Wash and chop the leeks, using only the white and light green parts. Dice the potatoes into small cubes.
2. In a large pot, melt butter over medium heat. Add chopped leeks and sauté for 5-7 minutes until soft.
3. Add diced potatoes, vegetable broth, and a pinch of salt and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes or until potatoes are tender.
5. Using a blender or immersion blender, puree the soup until smooth. Adjust seasoning if needed.
6. Stir in heavy cream (optional) and heat through for 2-3 minutes.
7. Serve hot, garnished with chopped chives or parsley if desired.