Potato and Leek Cream Soup

Melt the butter in a sizable pot over medium heat. Add the chopped onion, minced garlic, and sliced leeks. Cook until softened, stirring occasionally.

Add the diced potatoes to the pot and stir well to combine with the leeks and onions. Cook for another 5 minutes.

Pour in the vegetable or chicken broth and bring to a boil. Then, lower the heat and allow the soup to simmer for approximately 20 minutes or until the potatoes become soft and tender.

To achieve a smooth and creamy texture, utilize either an immersion blender or a conventional blender to blend the soup. If opting for a regular blender, ensure to work in smaller portions and exercise caution due to the hot liquid.

Place the soup back into the pot and mix in the heavy cream. Add salt and pepper according to your preference. Warm the soup gently on low heat until it reaches the desired temperature.

Serve the English Potato and Leek Cream Soup hot, garnished with fresh chives or parsley, if desired.