A comforting and creamy potato and leek soup, enhanced with a touch of cream and fresh herbs.
Prepare the vegetables by peeling the potatoes and slicing the leeks thinly.
Ensure the leeks are thoroughly cleaned to remove any grit.
In a large pot, melt the butter over medium heat, then add the leeks and sauté until softened.
Stir frequently to prevent the leeks from browning.
Add the potatoes, water, and salt to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Stir in the cream and adjust seasoning if necessary.
Warm the cream slightly before adding to prevent curdling.
Serve the soup hot, garnished with parsley and chives.
Serve with a slice of crusty bread for a complete meal.
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