Simple • Comforting • Perfect with crusty bread

This soup is one of those quiet winter staples—the kind you make on a cold afternoon and let simmer while the house fills with warmth. It’s creamy without being heavy, simple but deeply satisfying, and perfect for a slow winter evening.

Ingredients

• 2 tablespoons butter (or olive oil)
• 2 large leeks, cleaned and sliced (white and light green parts only)
• 3 cloves garlic, minced
• 4 medium russet potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup milk or half-and-half
• Salt and pepper to taste
• Optional garnish: chopped chives, cracked black pepper, or a swirl of cream

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the leeks and cook gently for 5–7 minutes, stirring often, until soft but not browned.
3. Stir in the garlic and cook for about 30 seconds, just until fragrant.
4. Add the potatoes and broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are very tender.
5. Use an immersion blender to blend until smooth (or carefully transfer to a blender in batches).
6. Stir in the milk or half-and-half. Season with salt and pepper to taste. Warm through and serve.

Serving Suggestions

Serve with warm bread, a simple salad, or just a cozy blanket and a good book. This soup also reheats beautifully and tastes even better the next day.