Sauté Leeks and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and minced garlic, and cook until the leeks are soft, about 5-7 minutes.

Add Potatoes and Broth: Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 15-20 minutes.

Blend the Soup: Using an immersion blender, puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids to avoid splattering.

Add Milk and Season: Stir in the milk and heat the soup until hot. Season with salt and pepper to taste.

Serve: Serve the potato leek soup hot, garnished with chopped fresh herbs such as parsley or chives, if desired. Enjoy the creamy and comforting flavors!

In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks and garlic and cook until the leeks are soft, 5-7 minutes.

Add the potatoes and broth to the pot. Bring to a boil, then reduce the heat to low and simmer until the potatoes are tender, 15-20 minutes.

Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches. Be careful when blending hot liquids!

Serve the soup hot, garnished with chopped fresh herbs, if desired. Enjoy!