How To Make Potato And Leek Soup | Australia's Best Recipes

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sliced leeks, and sauté until softened, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced potatoes and vegetable broth to the pot, bringing the mixture to a boil.

Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.

Stir in the heavy cream and season with salt and black pepper to taste.

Heat the soup gently until warmed through, but do not boil.

Serve hot, garnished with chopped chives.

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