What you’ll need:

• 2 large leeks, white and light green parts only, thinly sliced

• 2 cloves garlic, minced

• 4 medium Yukon Gold or Russet potatoes, peeled and diced

• 4 cups of chicken broth

• 1 cup milk (or unsweetened almond milk for a dairy-free option)

• Extra virgin olive oil

• Salt and pepper to taste

• Crème fraîce

• Fresh parsley

What you gotta do:

1. Heat your olive oil in a large pot over medium heat

2. Add in leeks and cook them for about 5 minutes, stirring occasionally

3. Add garlic, cook until fragrant

4. Add potatoes, chicken broth, salt and pepper

5. Bring to a boil, then let it reduce to a simmer and cook for about 15-20 mins until potatoes are soft

6. Use an immersion blender to blend the soup until smooth (or carefully transfer it into a blender in batches)

7. Serve with a dollop of crème fraîce, a drizzle of olive oil, and fresh parsley