A classic, creamy potato leek soup that’s simple, comforting, and perfect for a cozy meal any time of year.

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Melt butter in a large pot over medium heat. Add sliced leeks and garlic; sauté until softened but not browned.
Add potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes until potatoes are very tender.
Use an immersion blender or transfer in batches to a blender to puree the soup until smooth.
Stir in heavy cream or half-and-half, and adjust seasoning if needed.
Simmer for a few more minutes to heat through without boiling.
Serve hot, garnished with fresh chives or parsley if desired.

For a lighter version, use milk or omit cream entirely.
Be sure to thoroughly clean leeks to remove hidden dirt between layers.
For extra depth of flavor, add a bay leaf while simmering and remove before blending.
Soup can be refrigerated for up to 4 days or frozen without the cream for up to 3 months.