Creamy Potato Leek Soup (No-Fuss)

Ingredients

• 300 g Potatoes
• 1 medium Leeks
• 500 ml Chicken or vegetable broth
• 1 tbsp Unsalted butter
• 2 cloves Garlic
• 120 ml Heavy cream
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   Prep (10 minutes): Peel and dice the potatoes. Trim and slice the leeks (use the white and light green parts). Mince the garlic.

2. 2

   Cook (20 minutes): In a pot, melt the butter over medium heat. Add leeks and cook 3–4 minutes until softened. Stir in garlic for 30 seconds, then add potatoes and broth. Bring to a gentle simmer and cook 15–18 minutes, until potatoes are very tender.

3. 3

   Blend and finish: Turn off heat. Blend the soup until smooth (carefully, in batches if needed). Return to low heat and stir in the cream. Season with salt and black pepper. Simmer 1–2 minutes to warm through, then serve.