The Preparation
Melt butter in a large pot over medium heat.
Saute cleaned and sliced leeks until softened.
Add minced garlic and cook briefly.
Add cubed potatoes, salt, and pepper.
Pour in chicken broth and bring to a boil.
Reduce heat and simmer until potatoes are tender.
Use an immersion blender to blend soup to desired consistency.
Stir in heavy cream and adjust seasoning.
