Potato and Leek Soup

🛒 Ingredients

• Leeks 400 g · 240 kcal
• Potatoes 600 g · 480 kcal
• Unsalted Butter 30 g · 215 kcal
• Vegetable Broth 1000 g · 40 kcal
• Whole Milk 200 g · 124 kcal
• Heavy Cream 50 g · 175 kcal
• Black Pepper 2 g · 0 kcal

👨‍🍳 Instructions

1. Clean the leeks thoroughly, discarding the dark green parts and root end. Slice the white and light green parts into thin rounds.
2. Peel the potatoes and cut them into 1-inch (2.5 cm) cubes.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened but not browned.
4. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
5. Remove the pot from the heat. Carefully blend the soup using an immersion blender until smooth, or transfer to a regular blender in batches.
6. Stir in the whole milk and heavy cream. Season with salt and black pepper to taste. Heat gently for a few more minutes without boiling.
7. Serve hot, optionally garnished with fresh chives or a drizzle of olive oil.