Potato Leek Soup

Instructions

1. Wash and peel the potatoes, then cut them into small cubes.
2. Clean the leeks thoroughly and slice them thinly.
3. Chop the onion and mince the garlic.
4. In a pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
5. Add the leeks and cook for another 2-3 minutes until softened.
6. Stir in the potatoes and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
7. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of it.
8. Season with salt and black pepper to taste. If using, stir in the cream just before serving.
9. Serve hot, garnished with a drizzle of cream if desired.

Tips

• Adjust the thickness of the soup by adding more or less broth.
• For added flavor, consider adding herbs like thyme or parsley.