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 cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. If using a countertop blender, you may need to do this in batches.
- Return the pureed soup to the pot if you used a countertop blender. Stir in the heavy cream, salt, and pepper. Heat gently over low heat 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 add a splash of white wine when sautéing the leeks. Ensure your blender is vented if blending hot liquids to prevent pressure buildup.