Swiss Leek and Potato Soup (Gluten-Free)

Ingredients

• 2 large Leeks
• 1 lb Potatoes
• 4 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 0.5 cup Heavy Cream
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Chives

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 and simmer for 20 minutes, or until potatoes are tender.
3. 3Use an immersion blender to blend the soup until smooth.
4. 4Stir in heavy cream (if using), salt, and pepper.
5. 5Heat through and serve garnished with chives.

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