4small leekswhite parts only, cleaned and thinly sliced
1½poundsgolden potatoesdiced
4cupsvegetable broth
Kosher salt and freshly ground black pepper
½cupheavy creamoptional
Directions
In a large stock pot or Dutch oven, heat the oil over medium heat.
Add the leeks and cook until soft, about 8 minutes.
Add the potatoes and broth.
Bring to a boil, cover, and reduce to simmer until the potatoes are fork-tender, about 20 minutes.
Puree the soup in a blender in batches until smooth. (Make sure you remove the plastic insert from the blender top and cover the hole with a folded kitchen towel.)
Taste and season with salt and pepper.
Return the soup to the pot, add the cream (if using), and reheat gently before serving.
