1 cup butter

2 leeks, cleaned and sliced

Salt and pepper to taste

1 tablespoon cornstarch

1 quart chicken broth

4 cups Yukon Gold potatoes, peeled and diced

2 cups heavy cream (or to taste)

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Melt butter in a large pot over medium heat. Add sliced leeks and cook gently until soft and fragrant, about 8-10 minutes, avoiding browning.
Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Mix cornstarch with a little cold water to make a slurry; slowly stir into the soup to thicken slightly.
Puree the soup using an immersion blender or in batches with a countertop blender until smooth.
Return soup to low heat and stir in heavy cream. Heat gently without boiling.
Season with salt and pepper to taste.
Serve warm with optional garnishes like chopped chives .

Substitute heavy cream with half-and-half or milk for a lighter soup.

Add sautéed garlic or shallots with the leeks for extra depth.

Use vegetable broth for a vegetarian version.

Garnish with fresh herbs like thyme or parsley, or grated cheese.

Blend half the soup for a chunkier texture.