Wash your leeks really well — they hide dirt between their layers like tiny little secrets. Slice them into rounds and dice your peeled potatoes into even chunks so they cook at the same time.

Melt butter and olive oil together in your pot over medium-low heat. Add the leeks and let them slowly soften for about 8 to 10 minutes, stirring occasionally. You want them tender and sweet, not browned at all.

Toss in your minced garlic and stir it around for about a minute. The smell that comes out of your kitchen at this point is honestly something special — warm and savory and completely irresistible.

Add your diced potatoes to the pot and pour in all the broth. Bring everything up to a gentle boil, then reduce the heat and let it simmer for about 20 minutes until the potatoes are completely fork-tender.

Use your immersion blender right in the pot — or carefully transfer to a regular blender in batches. Blend until you get a beautiful, smooth, creamy consistency. I leave mine just a tiny bit chunky sometimes because my husband likes it that way.

Pour in your heavy cream and stir it through gently over low heat. Season with salt and pepper, taste as you go, and adjust until it sings. Don’t rush this part — seasoning is everything.

Ladle into bowls, finish with freshly snipped chives, and maybe a tiny drizzle of cream on top if you’re feeling fancy. Serve immediately with crusty bread on the side.