• 5 cups roughly chopped leek, white and light green parts
• 3 cloves of garlic, minced
• 2 pounds Yukon potatoes peeled and roughly chopped
• 7 cups vegetable or chicken broth
• 3 tablespoons butter
• 1 cup light cream
• salt and pepper to taste
• chopped chives for garnish

Over medium heat, sauté the chopped leek and garlic in butter, stirring regularly until soft and wilted.

Add potatoes, broth, salt and pepper and bring to a boil. Cover and turn the heat down to low. Simmer for 30 minutes or until the potatoes are soft.

Purée the soup with a hand-blender until smooth. Add the cream and bring to a simmer until you reach the desired thickness.

Serve and garnish with chopped chives.

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