📖 Instructions

1. **Prepare the Leeks for Sautéing:** First things first, we gotta clean those leeks! Leeks are notorious for hiding dirt, so this step is crucial. Trim off the dark green tops (you can save them for vegetable stock!) and the very end of the root. Slice the white and light green parts of the leeks lengthwise, then thinly slice them into half-moons. Place the sliced leeks into a bowl of cold water and swish them around vigorously with your hands. Let them sit for a few minutes so any grit sinks to the bottom. Carefully scoop the clean leeks out of the water, leaving any sediment behind, and place them on a clean kitchen towel to dry. Pat 'em dry really well.
2. **Sauté the Aromatics:** In a large, heavy-bottomed pot or Dutch oven (I love my Dutch oven for this, it distributes heat so well!), melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and slightly foamy, add the cleaned and dried sliced leeks. Add 1/2 teaspoon of salt and a pinch of black pepper. Cook the leeks, stirring occasionally, for about 8-10 minutes. You want them to soften beautifully and become translucent, releasing all their lovely sweetness, but don't let them brown too much. If they start to catch, turn the heat down a tad.
3. **Add Potatoes and Broth:** While the leeks are softening, peel and dice your potatoes into roughly 1/2-inch to 3/4-inch pieces. I use Yukon Golds because they're naturally creamy and hold their shape well, but russets or even red potatoes will work fine. Add the diced potatoes to the pot with the softened leeks. Pour in 4 cups of vegetable broth (or chicken broth, if you prefer). Stir everything together to combine. Make sure the potatoes are mostly submerged.
4. **Simmer to Perfection:** Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. This means you should be able to easily pierce a potato piece with a fork without resistance. Check a few pieces to be sure! You want them nice and soft so they'll mash easily.
5. **Creamy Blending (Choose Your Adventure!):** Here’s where the magic happens and you get to decide on your soup's texture. For a rustic, chunky soup, you can mash about half of the potatoes directly in the pot with a potato masher. For a smoother, velvety soup, carefully transfer about two-thirds of the soup to a blender (be super careful with hot liquids in a blender, vent the lid and cover with a towel!), and blend until smooth. Alternatively, an immersion blender is fantastic for this! Just stick it right into the pot and blend until you reach your desired consistency. I usually blend about 3/4 of it for a mix of creamy and tiny potato bits.
6. **Finish with Cream and Seasonings:** Return any blended soup to the pot if you used a regular blender. Stir in 1/2 cup of heavy cream. If you don't have heavy cream, whole milk works too, though it won't be quite as rich. Taste the soup and adjust the seasonings. You'll likely need to add more salt and pepper to taste. Sometimes a little pinch of nutmeg can really enhance the flavor, too! It's surprising how much seasoning soup can take.
7. **A Final Buttery Swirl:** For that extra touch of buttery sweetness, stir in the remaining 1 tablespoon of unsalted butter just before serving. This 'finishing butter' adds a wonderful richness and sheen to the soup. Let it melt completely, then give it a final stir. This is a pro-tip for maximum deliciousness!
8. **Serve and Garnish:** Ladle the hot soup into bowls. Garnish with fresh chopped chives or a sprinkle of paprika, and serve immediately with some crusty bread for dipping. It's truly a delight! Enjoy every spoonful of this comforting creation.