Potato and Leek Soup

Instructions

1. 1

   Begin by preparing the vegetables. Peel and dice the potatoes into small cubes. Clean the leeks thoroughly and slice them thinly. Chop the onion finely.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sliced leeks, and sauté for about 5 minutes until they are soft and translucent.

3. 3

   Add the diced potatoes to the pot and stir well to combine with the leeks and onion.

4. 4

   Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil.

5. 5

   Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the potatoes are tender.

6. 6

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

7. 7

   Return the soup to the pot if using a blender. Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste.

8. 8

   Heat the soup gently over low heat until warmed through, but do not let it boil.

9. 9

   Serve hot, garnished with additional black pepper or fresh herbs if desired.