Serve this with a freshly baked loaf of bread or crackers. An immersion blender comes in quite handy when making this kind of soup. A counter top blender would work but the soup should be cool and only blended in small amounts to avoid burns and mess.
1/4 cup butter
1 1/2 cups potatoes thinly sliced or chopped
4 cups chicken or vegetable stock
1 cup heavy cream (18% or 10%)
1/2 teaspoon salt
1/3 teaspoon pepper
1 tablespoon chopped chives for garnish
Trim the leeks by removing outer leaves. Cut off the roots and cut off where the leaves start to spread. Wash leeks well between the leaves in case of sand and dirt. Slice thinly.
In a large soup pot (5 or 6 cup pot) sauté the leeks and potatoes in the butter until tender. Add half the stock to the pot. Using a hand held immersion blender, finely blend the vegetables until smooth. Add the rest of the stock, cream, salt and pepper.
Simmer for 20 minutes, serve garnished with chives.
This recipe is also known as Vichyssoise which is served cold.
Recipe from https://www.urbanwhisk.com/leek-and-potato-soup/