Creamy Leek and Potato Soup

Creamy Leek and Potato Soup Ingredients: 3 large leeks (white and light green parts only), cleaned and sliced 2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 4 medium potatoes, peeled and diced 4 cups chicken or vegetable broth 1 cup heavy cream or half-and-half Salt and black pepper to taste Fresh chives or parsley, chopped (for garnish) Instructions: Prepare the Leeks: Cut off the dark green tops and root ends of the leeks. Slice the leeks lengthwise and rinse thoroughly under running water to remove any dirt or sand. Slice the leeks into thin rings. Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the sliced leeks and chopped onion. Cook, stirring occasionally, until the vegetables are softened but not browned, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes.