A velvety, comforting classic soup topped with fresh herbs and a drizzle of cream.
Sauté sliced leek in butter until tender.
Add peeled and cubed potatoes to the pot.
Pour in vegetable broth and simmer for 20 minutes until potatoes are soft.
Blend the soup until completely smooth.
Stir in cream and season to taste.
Serve warm in bowls.
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