Step-by-Step Method

Prepare the Ingredients:

Start by peeling and dicing the potatoes into small cubes to ensure even cooking. Clean the leeks thoroughly, slicing them down the middle and rinsing to remove any grit. Chop the onion.

Sauté the Vegetables:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sliced leeks. Sauté for about 5 minutes until they are soft and fragrant, stirring occasionally.

Add the Potatoes and Broth:

Stir in the diced potatoes, coating them with the onion and leek mixture. Pour in the vegetable or chicken broth, ensuring the potatoes are fully submerged. Bring to a boil.

Simmer the Soup:

Reduce the heat to low and let the soup simmer for about 20 minutes or until the potatoes are tender. You can check doneness by poking them with a fork; they should be soft but not falling apart.

Blend the Soup:

Once the potatoes are cooked, use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth and return it to the pot.

Add Cream and Season:

Stir in the heavy cream, mixing until fully incorporated. Season with salt and pepper to taste. If you prefer a thicker soup, feel free to add more cream or reduce the amount of broth used.

Serve:

Ladle the soup into bowls and garnish with chopped chives or parsley if desired. Enjoy hot!

Variations

Herb-Infused: Add fresh thyme or rosemary during the sautéing step for an aromatic twist.

Spicy: Incorporate a pinch of red pepper flakes to give the soup a kick.

Vegan Option: Substitute heavy cream with coconut milk and use vegetable broth.