Leek and potato soup

Instructions

1. Melt the butter in a large pot over medium heat. Add the leeks and onion, and cook until they are soft and translucent, about 10 minutes.
2. Stir in the garlic and cook for an additional 2 minutes until fragrant.
3. Add the diced potatoes and pour in the broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
4. Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
5. Stir in the heavy cream, salt, and white pepper. Reheat the soup gently over low heat, stirring occasionally, until warmed through.
6. Taste and adjust the seasoning with more salt and pepper if needed.
7. Ladle the soup into bowls and garnish with chopped chives before serving.