Leek and Potato Soup

Clean and slice the leeks, separating the white and light green parts.

Peel and dice the potatoes into small cubes.

Heat olive oil in a large pot over medium heat. Add the leeks and cook until softened, about 5 minutes.

Add the diced potatoes to the pot and cook for another 3 minutes.

Pour in the chicken or vegetable broth, bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.

Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.

Stir in the Greek yogurt or sour cream for creaminess, and season with salt and pepper.

Serve hot, garnished with chopped fresh parsley.