Ingredients

• Butter - 2 tablespoons
• Leeks - 3 large, white and light green parts, sliced
• Garlic - 2 cloves, minced
• Yukon Gold potatoes - 4 medium, peeled and diced
• Chicken broth - 4 cups
• Heavy cream - 1 cup
• Salt - to taste
• Black pepper - to taste
• Chives - 2 tablespoons, chopped (optional for garnish)

Instructions

1. 1.

   Melt the butter in a large pot over medium heat.

2. 2.

   Add the leeks and garlic, and sauté until soft, about 5 minutes.

3. 3.

   Stir in the diced potatoes and chicken broth.

4. 4.

   Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.

5. 5.

   Using an immersion blender, puree the soup until smooth.

6. 6.

   Stir in the heavy cream and season with salt and pepper to taste.

7. 7.

   Simmer for an additional 5 minutes to heat through.

8. 8.

   Serve hot, garnished with chopped chives if desired.

Nutritional Facts