Creamy Potato Leek Soup: A Classic Delight

In a large pot, sauté 2 sliced leeks and 2 minced garlic cloves in 2 tablespoons of butter until softened.

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Add 4 cups of diced potatoes, 4 cups of chicken or vegetable broth, and salt and pepper to taste.

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Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.

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Use an immersion blender to blend the soup until smooth.

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Stir in 1 cup of heavy cream and adjust seasoning if needed.

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Simmer for an additional 5 minutes.

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Serve hot, garnished with chopped chives or parsley if desired.

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Enjoy the creamy goodness of potato leek soup!

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