Prepare the Ingredients:

• • Clean the leeks: Slice the leeks lengthwise and rinse thoroughly under running water to remove any grit or dirt. Slice them thinly.

• • Dice the potatoes: Peel and dice the potatoes into small, even cubes for quick and uniform cooking.

Cook the Soup:

• • Sauté the leeks and onion: In a large pot, melt the butter over medium heat. Add the sliced leeks and chopped onion, cooking gently for 8-10 minutes until softened but not browned.

• • Add the potatoes: Stir in the diced potatoes and cook for 2 minutes to coat them in the buttery mixture.

• • Add the stock: Pour in the chicken or vegetable stock, ensuring the potatoes are fully submerged. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.

Blend the Soup:

• • Puree the soup: Use an immersion blender to blend the soup until smooth. Alternatively, transfer it in batches to a countertop blender.

• • Add cream (optional): Stir in the heavy cream for a richer texture. Season with salt and pepper to taste.

Serve and Garnish:

• • Ladle the soup into bowls and garnish with chopped chives or parsley for a fresh touch.

• • Serve with crusty bread for dipping, if desired.