Ratatouille Potato Leek Soup

Wash and chop all the vegetables: potatoes, onion, leeks, and garlic. Reserve a little finely chopped raw leek for garnish.

In a pot, sauté the onion, leek, and garlic.

Add the potatoes, cover with chicken broth and water, and add the seasonings: bay leaf, rosemary, and oregano. Cook until the potatoes are tender.

Once cooked, transfer the entire mixture to a blender and blend until smooth.

Return the blended soup to the pot, add the heavy cream and milk, season with salt and pepper, mix well, and then turn off the heat.

Serve the hot soup and garnish with a drizzle of heavy cream, a sprinkle of black pepper, the reserved finely chopped leek, and a splash of olive oil.