# What You’ll Need:
→ Vegetables
01 - 4 large russet potatoes, peeled and diced
02 - 2 leeks, thoroughly cleaned and thinly sliced
→ Liquids
03 - 4 cups chicken broth or vegetable broth
04 - 1/2 cup heavy cream
→ Seasonings
05 - Salt, to taste
06 - Black pepper, to taste
# Step-by-Step Guide:
01 - In a large pot over medium heat, cook the sliced leeks until softened, stirring occasionally to prevent browning.
02 - Add the diced potatoes and broth to the pot. Bring to a gentle boil, reduce the heat, and simmer until the potatoes are fork-tender, about 20 minutes.
03 - Use an immersion blender to partially or fully purée the soup to desired consistency. Alternatively, blend in batches using a countertop blender, ensuring to vent steam.
04 - Stir in the heavy cream, and season with salt and black pepper to taste. Warm through without boiling before serving.
