Creamy Leek and Potato Soup

1.Trim and clean the leeks thoroughly to remove any grit. Slice the white and light green parts thinly.

2.Peel and dice the potatoes into roughly 1-inch cubes for even cooking.

3.In a large pot, heat the olive oil and butter over medium heat until melted and shimmering.

4.Add the chopped onion and sliced leeks to the pot. Sauté gently for about 8-10 minutes, stirring occasionally, until the vegetables are soft but not browned.

5.Add the diced potatoes to the pot and stir to combine with the leeks and onions.

6.Pour in the vegetable broth and bring the mixture to a boil over high heat.

7.Once boiling, reduce the heat to low and simmer uncovered for 20-25 minutes, or until the potatoes are very tender when pierced with a fork.

8.Remove the pot from heat. Using an immersion blender, puree the soup until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.

9.Stir in the milk or heavy cream to achieve a creamy consistency. Warm the soup gently over low heat, but do not boil to prevent curdling.

10.Season the soup with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

11.Ladle the creamy leek and potato soup into bowls and garnish with finely chopped fresh chives if desired.

12.Serve immediately, accompanied by crusty bread or a light salad for a comforting lunch or dinner.