Creamy Potato and Leek Soup

Instructions

1. 1

   In a large pot, melt the butter over medium heat.

2. 2

   Add the chopped onion and sliced leeks to the pot, and sauté until they are soft and translucent, about 5-7 minutes.

3. 3

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

4. 4

   Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.

5. 5

   Allow the soup to simmer until the potatoes are tender, which should take about 15-20 minutes.

6. 6

   Once the potatoes are tender, use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.

7. 7

   Return the pureed soup to the pot (if using a blender) and stir in the heavy cream. Heat through.

8. 8

   Season the soup with salt and pepper to taste.

9. 9

   Serve the soup hot, garnished with chopped chives.