Karina Sharma
Potatoes, leeks, onion, broth, olive oil, salt, pepper, herbs, garlic, herbs.
In a large pot, melt butter over medium heat. Add the chopped leeks and onions. Sauté for about 5 minutes until soft and fragrant.
Add the cubed potatoes to the pot, followed by vegetable broth. Stir, bring to a simmer, and cook.
Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
Stir in the heavy cream for a rich, velvety texture. Season with salt and pepper to taste.
Ladle the soup into bowls, garnish with fresh herbs (like chives or parsley).