Potato and leek soup

3 medium leeks 3 medium potatoes 30 g finely chopped celery 1 garlic clove 1/2 liter vegetable or chicken broth 250 ml heavy cream 2 tbsp olive oil 1 tbsp butter Salt Pepper Fresh parsley, coriander, and chives for serving

Wash and clean the leeks, keeping only the white and light green parts. Slice into rounds.

Peel and dice the potatoes.

Finely chop the garlic.

Heat the olive oil and butter in a pot over medium heat.

Add the leeks and garlic and sauté for 5–6 minutes until soft.

Add the potatoes and celery, stirring for 2–3 minutes.

Pour in the broth and simmer for about 20 minutes, until potatoes are tender.

Add the heavy cream and stir well for 1 more minute.

Use an immersion blender or regular blender to purée the soup.

Adjust seasoning with salt and pepper.

Serve hot with fresh parsley and chives on top.

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Potato and leek soup

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