📖 Instructions

1. First, let's prep our veggies! Wash and thoroughly clean the leeks. Slice them thinly, and if you're like me and have less-than-stellar knife skills, don't be afraid to make them a bit uneven - it adds character! Seriously.
2. Next, peel and dice those potatoes. Aim for roughly 1-inch cubes. Remember, consistency isn't key here; rustic is in, my friend.
3. Grab your large pot. Add a generous knob of butter, and once melted, sweat the leeks over medium heat until they're soft and fragrant – about 5 to 7 minutes. Don't rush this step; the flavour develops wonderfully.
4. Add the diced potatoes to the pot with the leeks. Pour in enough vegetable broth to cover the potatoes completely, and add a pinch of salt and pepper. Give it a good stir. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
5. Once the potatoes are tender, carefully remove the soup from the heat. Using an immersion blender (or transferring to a regular blender—be careful with hot liquids!), blend the soup until it's perfectly smooth and creamy. If you used a regular blender, let it cool slightly before blending to prevent burns.
6. Return the soup to the pot if using a regular blender. Stir in the cream or milk (if using). Gently heat through. Don't let it boil; that would be a sad day indeed.
7. Taste the soup and adjust the seasoning as needed. You might want more salt, pepper, or even a touch of nutmeg for a bit of warmth. Trust your taste buds!
8. Ladle the soup into bowls. Top each serving with a generous amount of shredded cheddar cheese. Serve immediately and enjoy! You deserve it!