Simple Homemade Creamy Leek and Potato Soup

Ingredients

• •2 tablespoons butter
• •2 medium leeks, white and light green parts only, thinly sliced
• •1 medium onion, finely chopped
• •4 medium potatoes, peeled and diced
• •4 cups chicken or vegetable stock
• •1 cup heavy cream
• •1 teaspoon salt, or to taste
• •1/2 teaspoon black pepper, freshly ground
• •1/4 teaspoon ground nutmeg (optional)
• •2 tablespoons chopped fresh chives, for garnish (optional)

Instructions

1. 1

   Melt the butter in a large pot over medium heat.

2. 2

   Add the sliced leeks and chopped onion to the pot, and sauté them for 5–7 minutes until softened but not browned.

3. 3

   Stir in the diced potatoes and cook for 2–3 minutes, mixing them with the leeks and onions.

4. 4

   Pour in the stock and bring the mixture to a boil. Reduce the heat to a simmer, covering the pot, and cook for about 20 minutes or until the potatoes are tender.

5. 5

   Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender and puree, then return it to the pot.

6. 6

   Stir in the heavy cream, salt, black pepper, and nutmeg (if using). Heat gently for 5 minutes, making sure not to boil.

7. 7

   Taste and adjust the seasoning if needed.

8. 8

   Serve the soup hot, garnished with fresh chives if desired.