Potato and Leek Soup

Ingredients

• Chives - 2 tablespoons, chopped (for garnish)
• Salt and pepper - To taste
• Heavy cream - 1/2 cup
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Butter - 2 tablespoons
• Leeks - 2 large, white and light green parts only, sliced
• Potatoes - 4 medium, peeled and diced

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the leeks and garlic, and cook until the leeks are soft, about 5 minutes.
3. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Simmer for an additional 5 minutes to heat through.
7. Serve hot, garnished with chopped chives.