Creamy Potato Leek Soup 
This velvety potato leek soup is rich, comforting, and perfect for a cozy meal. Serve it with crusty bread for dipping, and you’ve got a deliciously satisfying dish!
Ingredients:
2 tablespoons butter
3 large leeks, white and light green parts only, sliced and rinsed
4 large potatoes, peeled and diced
4 cups vegetable or chicken broth
1 cup heavy cream (optional for extra creaminess)
Salt and pepper to taste
Fresh chives, chopped (for garnish)
Olive oil, for drizzling
Instructions:
Prepare the Leeks:
Melt the butter in a large pot over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are soft and translucent, about 10 minutes.
Cook the Potatoes:
Add the diced potatoes to the pot and stir to combine with the leeks. Pour in the broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
Blend the Soup:
Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth. Return the soup to the pot.
Add Cream:
Stir in the heavy cream (if using) and season the soup with salt and pepper to taste. Reheat the soup gently over low heat, but do not bring it to a boil.
Serve:
Ladle the soup into bowls and garnish with chopped fresh chives and a drizzle of olive oil. Serve hot with slices of crusty bread on the side.
Tip: For a vegan version, omit the cream and use vegetable broth instead of chicken broth.
