Potato leek soup is a smooth yet hearty soup commonly found in French restaurants. Yukon gold potatoes and fresh leeks cook in vegetable broth with herbs and spices, blending down until smooth to combine all those flavors. The trick is to get the soup as smooth as possible using an immersion blender. If you don't have one, purée the soup in batches in a regular blender.
This recipe is vegetarian, but chicken broth can be substituted for nonvegetarians. Heavy cream at the end gives the soup a velvety, luscious mouthfeel. This soup is delicious, finding favor with both kids and adults. It serves as an appetizer to a multicourse dinner or can star at a potluck or outdoor gathering.