Creamy Potato Leek Soup

Ingredients - Serves 4

• Chives - For garnish
• Salt and pepper - To taste
• Heavy cream - 1 cup
• Chicken broth - 4 cups
• Potatoes - 4 large, peeled and diced
• Garlic - 2 cloves, minced
• Leeks - 2, cleaned and thinly sliced
• Butter - 2 tablespoons

Let's Get Started

1. Melt the butter in a large pot over medium heat.
2. Add the leeks and garlic and cook until the leeks are soft, about 5 minutes.
3. Add the potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree in batches.
5. Stir in the heavy cream and season with salt and pepper. Cook for an additional 5 minutes, until the soup is heated through.
6. Serve the soup hot, garnished with chives.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 15g
• Carbs: 45g
• Protein: 10g
• Sodium: 800mg
• Sugar: 5g