Classic Creamy Potato Leek Soup

Ingredients

• •3 tablespoons unsalted butter
• •3 medium leeks, white and light green parts only, cleaned and sliced
• •1 medium yellow onion, diced
• •4 cups peeled and diced russet potatoes (about 2 large potatoes)
• •4 cups chicken or vegetable stock
• •1 1/2 cups heavy cream
• •1 teaspoon salt, or to taste
• •1/2 teaspoon freshly ground black pepper, or to taste
• •1/4 teaspoon ground nutmeg (optional)
• •Chopped fresh chives, for garnish

Instructions

1. 1

   Melt the butter in a large pot over medium heat.

2. 2

   Add the sliced leeks and diced onion, and cook until softened but not browned, about 5-7 minutes.

3. 3

   Stir in the diced potatoes and cook for another 2 minutes.

4. 4

   Pour in the stock and bring the mixture to a boil. Reduce heat to low and simmer for 25-30 minutes, or until the potatoes are tender.

5. 5

   Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a countertop blender, then return the soup to the pot.

6. 6

   Stir in the heavy cream, salt, pepper, and nutmeg (if using). Adjust seasoning as desired.

7. 7

   Reheat the soup gently over low heat, stirring occasionally, until warmed through.

8. 8

   Ladle the soup into bowls and garnish with chopped fresh chives before serving.