Ingredients
Equipment
Method
- Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. If using a standard blender, you may need to do this in batches and return the soup to the pot.
- Stir in the heavy cream. Season with salt and black pepper to taste. Heat gently until warmed through, but do not boil.
- Ladle the soup into bowls. Garnish with chopped fresh chives, if desired.
Nutrition
Notes
For an even richer soup, you can use half-and-half instead of heavy cream. If you prefer a thinner soup, add a little more broth or water until you reach your desired consistency.