Leek and Potato Soup (SHELLFISH-FREE)

Ingredients

• 2 tablespoons Olive oil
• 2 large Leeks, sliced
• 4 medium Potatoes, peeled and cubed
• 4 cups Vegetable broth
• 1/2 cup Heavy cream
• 1/2 teaspoon Salt
• 1/4 teaspoon White pepper
• 2 tablespoons Fresh chives, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes.
2. 2Add potatoes and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until potatoes are tender.
3. 3Using an immersion blender or a regular blender, blend the soup until smooth.
4. 4Stir in heavy cream, salt, and white pepper.
5. 5Garnish with fresh chives before serving.

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