Creamy Potato Leek Soup II - A Hearty and Comforting Soup

Creamy Potato Leek Soup II is a rich and flavorful soup that is perfect for those chilly days when you want something warm and comforting. Made with tender potatoes, aromatic leeks, and creamy ingredients, this soup is a true crowd-pleaser. It is easy to make and can be enjoyed as a main course or as a side dish. Serve it with some crusty bread or a fresh salad for a complete meal. With its creamy texture and hearty flavors, this soup will surely become a favorite in your household.

Ingredients

• 4 large leeks
• 4 tablespoons butter
• 4 cloves garlic, minced
• 4 cups chicken broth
• 6 cups potatoes, peeled and diced
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh chives for garnish

Directions

1. Trim off the roots and dark green tops of the leeks, then slice them thinly.
2. In a large pot, melt the butter over medium heat. Add the sliced leeks and minced garlic, and sauté until they are tender and fragrant.
3. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the potatoes are cooked through and fork-tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend the soup in batches and be cautious of the hot liquid.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste, and let the soup simmer for another 5 minutes to heat through.
6. Serve the creamy potato leek soup hot, garnished with chopped fresh chives for an added burst of flavor.

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