Instructions

1. In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add the chopped leeks and sauté them for about 5 minutes until they are soft but not browned.
2. Add the diced potatoes to the pot, stirring well to combine with the leeks. Cook for an additional 3-5 minutes, stirring occasionally.
3. Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
4. Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender and blend until smooth.
5. Once blended, return the soup to the pot if using a countertop blender. Stir in 1 cup of heavy cream and season with salt and black pepper to taste. Heat gently until warmed through, then serve hot.