A creamy and comforting soup made with potatoes, leeks, and a touch of cream, perfect for a cozy meal.

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In a large pot, melt the butter over medium heat.
Add the leeks and onion and sauté until soft, about 5-7 minutes.
Add the garlic and cook for another 1-2 minutes.
Stir in the diced potatoes and vegetable broth. Bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Use an immersion blender to blend the soup until smooth, or leave some texture if preferred.
Stir in the heavy cream and season with salt and pepper to taste.
Heat through for another 2-3 minutes. Serve hot, garnished with fresh chives or parsley if desired.

For a lighter version, use milk or half-and-half instead of heavy cream.
Make it vegan by using olive oil and plant-based cream alternatives.
Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.