Potato Leek Soup

Ingredients:

• 4 large potatoes, peeled and cubed
• 2 leeks, white and light green parts only, thinly sliced
• 1 onion, diced
• 2 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• Salt and pepper, to taste
• 2 tablespoons of butter
• 2 tablespoons of olive oil

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the diced onion and minced garlic, cooking until softened and fragrant.
3. Add the sliced leeks and cook for an additional 5 minutes, until they start to wilt.
4. Add the cubed potatoes and stir to combine with the other vegetables.
5. Pour in chicken or vegetable broth and bring to a boil.
6. Reduce heat and simmer for 20 minutes, or until the potatoes are fully cooked and soft.
7. Using an immersion blender, blend the soup until smooth. If you do not have an immersion blender, carefully transfer the soup to a blender and blend until smooth.
8. Stir in heavy cream and season with salt and pepper to taste.
9. Simmer for an additional 5 minutes.
10. Serve hot and enjoy!