Creamy blend of potatoes, leeks, broth, and herbs for a warming bowl on cold days.
# What You'll Need:
→ Vegetables
01 - 2 pounds russet potatoes, peeled and diced
02 - 3 large leeks, white and light green parts only, cleaned and sliced
03 - 2 cloves garlic, minced
→ Liquids
04 - 4 cups low-sodium vegetable broth
05 - 1 cup heavy cream
→ Seasonings
06 - 2 tablespoons unsalted butter
07 - 1 bay leaf
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons chopped fresh chives
# Method:
01 - Melt butter in a large pot over medium heat. Add sliced leeks and garlic, cooking until softened and fragrant, approximately 5 minutes.
02 - Stir in diced potatoes, bay leaf, salt, and pepper. Cook for 2 minutes, allowing flavors to meld.
03 - Add vegetable broth to the pot and bring to a gentle boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
04 - Remove bay leaf. Use an immersion blender to puree the mixture in the pot until smooth and creamy. Alternatively, carefully blend in batches using a stand blender.
05 - Stir in heavy cream and adjust seasoning if needed. Serve hot, garnished with chopped chives.
