2 large leeks, sliced
4 medium potatoes, peeled and diced
4 cups vegetable broth
1 cup heavy cream
2 tablespoons olive oil
Salt & pepper to taste
Clean the leeks thoroughly and slice them.
In a large pot, heat the olive oil over medium heat.
Add the sliced leeks to the pot and sauté for about 5-7 minutes.
Add the diced potatoes to the pot and stir to combine, allowing them to absorb flavors for a minute.
Pour in the vegetable broth, bring to a simmer, and cook until the potatoes are tender, about 15-20 minutes.
Use an immersion blender to puree the soup to your desired consistency.
Stir in the heavy cream and heat through for an additional 5 minutes.
Season with salt and pepper to taste.
Ladle into bowls and enjoy, optionally garnishing with fresh herbs.