Quick & Delicious Five-Ingredient Potato Leek Soup | The Cook's Cook

Ingredients

• 113 grams (4 ounces) butter
• 4 large leeks, sliced* (about 1.3 liters/5 1/2 cups after slicing)
• 2 large russet potatoes, peeled and diced into 1.3 cm (1/2-inch) pieces**
• 1.2 liters (5 cups) unsalted vegetable stock, canned or home made
• 118 ml (1/2 cup) heavy cream
• Kosher salt
• Fresh ground pepper
• Fresh chives, finely chopped (optional, for garnish)