Easy Creamy Leek and Potato Soup

Slice the leeks lengthwise, then chop them into thin half moons. Rinse them thoroughly.

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until they turn translucent and fragrant.

Add leeks and potatoes to the pot and continue cooking until they become soft.

Add broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until tender.

Using an immersion blender or in batches in a countertop blender, blend until smooth and creamy. If using a countertop blender, remember to let the steam escape by removing the center cap and covering the opening with a kitchen towel.

Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste.

Heat the soup on low heat for a few more minutes, allowing flavors to meld together.

Serve the leek and potato soup hot, garnished with fresh chives or parsley if desired.