This potato and leek soup heals my stomach like medicine! Simple and delicious

Finely slice 2 medium leeks.

Add 40g of butter and fry the leeks for 5-7 minutes.

Finely chop 1 onion.

Slice 2 stalks of celery.

Finely chop 2-3 cloves of garlic.

Dice 500g of potatoes.

Add 1 litre of chicken stock.

Add some salt and fresh black pepper.

Cover with a lid and gently simmer until the potatoes are tender.

Remove a few ladles of soup, we will need them later.

Blend the soup to your liking.

Add the other vegetables back for texture.

Add about 100ml of cream.

Spice Level: