Ingredients
4 medium potatoes, peeled and chopped
2 large leeks, cleaned and sliced
2 tablespoons butter
4 cups vegetable broth
1 cup milk
Salt, to taste
Pepper, to taste
Fresh herbs for garnish (optional)
Method
Melt the butter in a large pot over medium heat.
Add the leeks and cook until they become soft, about 5 minutes.
Stir in the chopped potatoes and pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes or until the potatoes are tender.
Blend the soup until smooth, then mix in the milk and season with salt and pepper.
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