Ingredients
Equipment
Method
- Melt 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. Do not let them brown.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken or vegetable broth and add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the potatoes are tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.
- Stir in the heavy cream, salt, and pepper. Heat gently over low heat until warmed through, but do not boil.
- Let the soup rest for 10 minutes before serving to allow the flavors to meld.
- Ladle the soup into bowls. Garnish with chopped chives and croutons, if desired.
Nutrition
Notes
For an even richer soup, you can use half-and-half instead of heavy cream. If you prefer a lighter soup, you can use milk, but the texture will be less creamy.