A comforting and creamy soup featuring the delicate flavors of leeks and potatoes, perfect for a cozy meal.
Prepare the leeks by trimming the ends, slicing them lengthwise, and chopping them finely. Rinse thoroughly under cold water to remove any dirt.
Leeks can hold dirt between their layers, so ensure they are washed thoroughly.
Peel and dice the potatoes and onion into small, even pieces.
Uniform pieces ensure even cooking.
In a large saucepan, melt the butter over medium heat. Add the leeks, onion, garlic, and celery, and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Add the diced potatoes to the saucepan and stir to coat them with the butter and vegetables.
Coating the potatoes in butter helps enhance their flavor.
Pour in the vegetable stock and bring to a simmer. Cover and cook until the potatoes are tender, about 20 minutes.
Check the potatoes with a fork to ensure they are soft.
Use a blender to puree the soup until smooth. Return the soup to the saucepan and stir in the milk.
Blend in batches if necessary to avoid overfilling the blender.
Season the soup with salt and black pepper to taste. Reheat gently if needed.
Taste the soup and adjust the seasoning gradually.
Serve the soup hot, garnished with fresh chives and a swirl of cream if desired.
Serve with crusty bread for a complete meal.
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