A comforting and creamy soup featuring the classic combination of leeks and potatoes, enhanced with subtle flavors and a smooth texture.
Clean the leeks thoroughly, removing the tough green tops and keeping the tender parts.
Soak the leeks in water to remove any hidden dirt between the layers.
Slice the leeks and onions thinly.
Uniform slices ensure even cooking and a smoother texture.
Melt the butter in a large pan over medium heat.
Use a heavy-bottomed pan to prevent burning.
Add the leeks and onions to the pan and sauté until softened, about 5 minutes.
Stir occasionally to prevent sticking.
Add the chicken broth, diced potatoes, and white wine to the pan. Bring to a boil.
Cut the potatoes into small cubes for faster cooking.
Reduce the heat, cover, and simmer until the potatoes are tender, about 20 minutes.
Check the potatoes with a fork to ensure they are soft.
Blend the soup in batches until smooth, then return it to the pan.
Let the soup cool slightly before blending to avoid splatters.
Stir in the half-and-half and season with salt and pepper to taste.
Warm the half-and-half slightly before adding to prevent curdling.
Serve the soup hot, garnished with parsley and chives.
Add a drizzle of olive oil for extra flavor.
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