A cozy, creamy soup made with tender potatoes and sweet leeks.

Scale

2 tablespoons butter

1 tablespoon olive oil

3 large leeks, sliced

3 cloves garlic, minced

4 medium russet potatoes, peeled and diced

5 cups chicken or vegetable broth

1 cup heavy cream

Salt and black pepper, to taste

Fresh chives, for garnish

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1. Melt butter with olive oil in a pot.

2. Add leeks and garlic; sauté until soft.

3. Stir in potatoes and cook 2–3 minutes.

4. Pour in broth, simmer 20 minutes until potatoes tender.

5. Blend soup until smooth.

6. Stir in cream, season to taste.

7. Garnish with chives and serve.

Swap cream for coconut milk to make it dairy-free.

Freezes well for up to 3 months.

Add a splash of white wine for extra flavor.