A comforting and creamy leek and potato soup with a twist of flavor.
Prepare the leeks by trimming the ends, slicing them lengthwise, and rinsing thoroughly to remove any dirt. Slice them thinly.
Rinse the leeks under running water to ensure all grit is removed.
In a large skillet, melt the butter over medium heat. Add the leeks and sauté until softened, about 5 minutes.
Stir frequently to prevent the leeks from browning too much.
Add the diced potatoes and chicken broth to the skillet. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Cut the potatoes into even pieces to ensure they cook evenly.
Using a blender, puree the soup in batches until smooth. Return the soup to the skillet.
Be cautious when blending hot liquids; allow steam to escape.
Stir in the cream, cayenne, nutmeg, salt, and white pepper. Heat gently until warmed through.
Taste and adjust the seasoning to your preference.
Serve the soup hot, garnished with a sprinkle of fresh herbs if desired.
Pair with crusty bread for a satisfying meal.
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