👨‍🍳 作り方

1. 1

   Melt the butter in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and chopped onion. Sauté until softened and translucent, about 5-7 minutes. Be careful not to brown the leeks.

2. 2

   Add the diced potatoes, chicken stock, and milk to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are very tender.

3. 3

   Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a standing blender and process until smooth. For a chunkier texture, you can use a potato masher.

4. 4

   Stir in the salt and pepper. Taste and adjust seasoning as needed.

5. 5

   Serve the soup hot, garnished with chopped chives and a dollop of sour cream, if desired.

   💡 プロのコツ: For an even creamier texture, use a higher fat milk or add a splash of heavy cream.