Potato Leek Soup

Clean and slice the leeks. Peel and dice the potatoes. Thinly slice the onion.

In a large pot, melt the butter over medium heat. Add the sliced leeks, the onions, the garlic, and a pinch of salt. Stir occasionally, until the leeks are soft but not browned, about 5–7 minutes.

Add the diced potatoes and broth. Bring to a boil, add the bay leaves, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 15–20 minutes.

Once the potatoes are soft, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.

Ladle the soup into bowls. Top with the roasted onions and garnish with fresh chives or parsley if desired.