**”Creamy Leek and Potato Soup”**

Ingredients:

– 3 large leeks, white and light green parts only, cleaned and sliced
– 4 medium potatoes, peeled and diced
– 1 small onion, chopped (optional)
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or milk
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)

Instructions:

1. **Prepare the Vegetables**:
– In a large pot, melt the butter over medium heat. Add the sliced leeks (and chopped onion if using) and sauté until softened but not browned, about 5-7 minutes.

2. **Cook the Potatoes**:
– Add the diced potatoes to the pot and stir to combine with the leeks.
– Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, or until the potatoes are tender.

3. **Blend the Soup**:
– Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
– Return the blended soup to the pot if you used a regular blender.

4. **Add Cream**:
– Stir in the heavy cream or milk, and season the soup with salt and pepper to taste.
– Warm the soup over low heat, but do not let it boil.

5. **Serve**:
– Ladle the soup into bowls and garnish with fresh chives or parsley if desired.
– Serve with crusty bread on the side.

This soup is perfect for a cozy meal and can be enjoyed as a starter or a main course. It’s easy to make and can be adjusted to your taste by adding ingredients like garlic, bacon, or a splash of white wine.