Velvety Leek and Potato Soup Recipe

Ingredients:

• 2 tablespoons butter
• 2 leeks, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 3 large potatoes, peeled and cubed
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Melt the butter in a large pot over medium heat.
2. Add the chopped leeks and garlic, and cook for 5 minutes until softened.
3. Add the chicken broth and cubed potatoes, and bring to a boil.
4. Reduce the heat to low and simmer for 20 minutes until the potatoes are fork-tender.
5. Using an immersion blender, blend the soup until it is smooth and velvety.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot garnished with fresh chives or croutons.

Verdict:

This velvety leek and potato soup is a classic comfort food that never fails to warm you up. Its smooth and creamy texture, combined with the earthy flavors of leeks and potatoes, make it a perfect starter or a light meal on its own.

Serving Suggestions:

Serve with crusty bread or crackers on the side for a satisfying meal. You can also top the soup with some crispy bacon bits or grated cheddar cheese for an extra flavor boost.