Directions

1. In a large soup pot, heat the butter or olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 2-3 minutes until the onions become translucent.

2. Add the sliced leeks to the pot, and cook for another 3-4 minutes, stirring occasionally, until the leeks are soft and slightly caramelised.
3. Add the diced potatoes to the pot and season with salt and pepper to taste. Stir everything together and let it cook for another 2 minutes.
4. Pour in the vegetable or chicken broth, and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are tender and fully cooked.
5. Using an immersion blender or a regular blender (in batches), blend the soup until smooth and creamy. If using a regular blender, be sure to let the soup cool slightly before blending to avoid splattering.Pour the blended soup back into the pot, and stir in the milk. Cook over low heat for another 2-3 minutes, allowing the flavours to meld together.
6. Taste the soup and adjust the seasoning with more salt and pepper if needed.
7. Serve the creamy leek and potato soup hot, garnished with fresh chives or parsley if desired.