This is such a great, easy spring soup (and one of the few potato-based soups I like!). I like to serve it with large croutons and a sprinkle of shredded parmesan. You could also add cubed ham as well for a little more substance, but this is great as is with a salad as well. This is a New York Times recipe that I modified slightly to cut the dairy.

• 2 tablespoons unsalted butter (or butter substitute)
• 2 medium leeks, light green and white parts only, halved lengthwise and thinly sliced (about 3 cups)
• Salt and pepper
• 1 garlic clove, thinly sliced
• 4 cups low-sodium chicken broth
• 1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 4 cups)
• 1 fresh or dried bay leaf
• 1 cup heavy cream (I used oatmilk)
• Chopped chives, for garnishing

In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.

Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf.

Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.

Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.