Potato and Leek Soup Recipe by What Shall I Cook

Ingredients:
2 tbsp unsalted butter
2 medium leeks (white and light green parts only, cleaned and thinly sliced)
3 cloves garlic, minced
1 medium onion, chopped
4 medium potatoes (Yukon Gold or Russet), peeled and diced
4 cups chicken or vegetable stock
1 cup heavy cream (optional, for extra creaminess)
1-2 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley or chives (for garnish)

Instructions:
Prepare the leeks:
Slice the leeks lengthwise and rinse under cold water to remove any dirt or sand. Slice thinly.

Cook the aromatics:
In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic. Sauté until softened, about 5-7 minutes. Do not let them brown; reduce the heat if needed.

Add the potatoes and stock:
Add the diced potatoes, thyme, and stock to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are very tender.

Blend the soup:
Use an immersion blender to puree the soup directly in the pot, or carefully transfer it in batches to a blender. Blend until smooth.

Add cream (optional):
Stir in the heavy cream for extra richness. Taste and adjust seasoning with salt and pepper.

Serve:
Ladle the soup into bowls and garnish with parsley or chives. Serve with crusty bread for a complete meal.

Enjoy your homemade potato and leek soup!