Potato Leek Soup

🛒 Ingredients

• Leeks 300 g · 183 kcal
• Potatoes 400 g · 308 kcal
• Vegetable broth 500 g · 20 kcal
• Unsalted butter 20 g · 143 kcal
• Heavy cream 80 g · 272 kcal

👨‍🍳 Instructions

1. Thoroughly wash leeks and thinly slice only the white and light green parts; peel potatoes and cut them into 1-inch cubes.
2. In a large pot, melt butter over medium heat, then add sliced leeks and sauté until softened, about 5-7 minutes.
3. Add the cubed potatoes and vegetable broth to the pot; bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are very tender.
4. Remove from heat and use an immersion blender to purée the soup until smooth; alternatively, carefully transfer batches to a regular blender and blend.
5. Stir in heavy cream and season with salt and black pepper to taste; gently reheat if necessary, but do not boil.