Classic Leek and Potato Soup

Instructions

1. 1

   Begin by cleaning the leeks thoroughly. Cut off the dark green tops and the root ends, then slice the leeks into thin rounds.

2. 2

   Peel and dice the potatoes into small cubes.

3. 3

   Chop the onion finely.

4. 4

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and leeks, and sauté until they are soft and translucent, about 5-7 minutes.

5. 5

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

6. 6

   Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.

7. 7

   Once the potatoes are tender, 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.

8. 8

   Return the soup to the pot (if using a blender) and stir in the milk. Heat gently over low heat until warmed through.

9. 9

   Season the soup with salt and pepper to taste.

10. 10

    Serve hot, garnished with a sprinkle of freshly ground pepper or chopped chives if desired.