Creamy Potato and Leek Soup

Recipe View 2 mins In a large, heavy-bottomed pot or Dutch oven, melt butter over medium heat. (2 minutes)

Recipe View 15 mins Add the sliced leeks and minced garlic to the melted butter. Season with salt and pepper. Cook, stirring occasionally, until the leeks are softened and translucent, about 8-10 minutes. Be careful not to brown them. (10 minutes)

Recipe View 2 mins In a separate bowl, whisk together the chicken broth and cornstarch slurry until smooth. Pour the mixture over the leeks in the pot. (2 minutes)

Recipe View 30 mins Add the diced potatoes, onion powder, and garlic powder to the pot. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer until the potatoes are tender and easily pierced with a fork, about 20-25 minutes. (25 minutes)

Recipe View 5 mins Stir in the half-and-half and heat through gently. Do not boil. (5 minutes)

Recipe View 2 mins Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being cautious when blending hot liquids. (5 minutes)

Recipe View Taste and adjust seasoning with salt and pepper as needed.

Recipe View Ladle the soup into bowls and garnish with fresh chives, a swirl of cream, or a drizzle of olive oil, if desired. Serve hot.