2 tablespoons olive oil
3 leeks, sliced
4 large potatoes, peeled and diced
4 cups vegetable broth
1 cup heavy cream (optional)
Salt and pepper to taste
Prepare the Ingredients: Start by cleaning the leeks thoroughly. Slice them into thin rings. Peel and dice the potatoes into uniform pieces for even cooking.
Sauté the Leeks: In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5 minutes. Stir occasionally to prevent browning.
Add the Potatoes and Broth: Once the leeks are ready, add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
Blend to Perfection: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
Add Cream (Optional): If you prefer a creamier texture, stir in the heavy cream or your chosen substitution. Heat gently for a few more minutes.
Season: Taste your soup and add salt and pepper as desired. If you’re feeling adventurous, sprinkle in some fresh herbs or spices.
Serve: Ladle the soup into bowls and garnish with fresh herbs or a drizzle of olive oil. Enjoy with warm, crusty bread for a complete meal!
