Message INGREDIENTS 4 medium-sized potatoes (peeled and diced)2 medium leeks (cleaned and sliced, white andlight green parts only)1 medium onion (chopped)2 garlic cloves (minced)4 cups vegetable or chicken broth1 cup milk or cream2 tablespoons butter or olive oilSalt and pepper to tasteFresh chives or parsley (optional, for garnish)DIRECTIONS Potato Soupserves 420 minutes prep time, 30 minutes cook timePrep the leeks: Slice the leeks in half lengthwise, and rinse them well under water toremove any dirt. Slice the white and light green parts into thin rounds.Sauté the vegetables: In a large pot, heat the butter or olive oil over medium heat.Add the leeks and onion, and sauté for about 5-7 minutes, until softened but not browned.Add the minced garlic and sauté for another minute.Add the potatoes and broth.Add the diced potatoes to the pot.Pour in the broth, making sure the potatoes are fully submerged. Bring the mixture to a boil,then reduce the heat and let it simmer for about 20 minutes, until the potatoes are tender.Blend the soup: Use an immersion blender to blend the soup until smooth. If you don’t haveone, you can carefully transfer the soup in batches to a blender. Blend to your desiredtexture—completely smooth or with a few chunks for texture.Add milk or cream: Stir in the milk or cream to add creaminess.Season with salt and pepper to taste.Serve: Ladle the soup into bowls, and garnish with fresh chives or parsley if you like.Optional Add-ins: A pinch of nutmeg or thyme can add extra warmth and flavor. For extrarichness, add a dollop of sour cream or sprinkle some grated cheese on top.with loveSeasonedfrom the RMHCK KitchenThis recipe is brought to you by