A delicious and comforting Make Ahead Leek and Potato Soup that is perfect for meal prep.

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Heat olive oil in a large pot over medium heat. Add the chopped leeks and onion, sautéing until softened.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
Stir in the heavy cream and season with salt and pepper to taste. Heat through.
Let the soup cool before transferring to containers for storage. Refrigerate or freeze for later use.
When ready to serve, reheat the soup and garnish with fresh chives if desired.

This soup can be made up to 3 days in advance and stored in the refrigerator.
For a lighter version, substitute heavy cream with milk or a non-dairy alternative.
Feel free to add other vegetables like carrots or celery for extra flavor.

Keywords: Make Ahead Leek and Potato Soup, Comfort Food, Meal Prep Soup