Leek and Potato Soup

This leek and potato soup is low in calories, nutritious, and very easy to make. It's a great make-ahead, one-pot dish.

📝 Ingredients

• 2 leeks
• 2 large russet potatoes
• 2 cloves garlic ((minced))
• 1 tbsp butter
• 1/3 cup heavy cream
• 5 cups vegetable broth
• Salt and pepper to taste
• Chives ((for garnish))

👨‍🍳 Instructions

1. 1Cut off the root ends of the leeks and slice the leeks length-wise. It is customary to also discard the dark green part of the leeks (see notes).
2. 2Unroll and separate the leek stems and wash them individually under running water to get rid of trapped dirt.
3. 3Chop the leeks width-wise and chop the potatoes into cubes, set both aside in separate bowls.
4. 4In a large pot over medium heat, melt the butter and saute the garlic (about 2 minutes).
5. 5Add the leeks to the pot and cook stirring until the leeks are tender (about 6 minutes).
6. 6Add the potatoes and vegetable broth. Cover the pot and bring to a boil, then lower the heat to low-medium and simmer until the leeks and potatoes are very tender (about 30 minutes).
7. 7Let the soup cool down a bit then use an immersion blender (a regular blender can also be useto puree the soup.
8. 8Return the soup to the stove on low heat. Add cream, salt and black pepper and let the soup simmer until desired thickness.
9. 9Serve in a bowl with chives for garnish.