# What You’ll Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 1.75 pounds potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable stock, gluten-free if needed
06 - 1 cup whole milk or cream
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon ground black pepper
10 - 1 bay leaf
11 - Pinch of nutmeg (optional)
→ Garnish
12 - Chopped fresh chives or parsley
13 - Croutons
# How-To:
01 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté for 5 to 7 minutes until softened and translucent, avoiding browning.
02 - Incorporate minced garlic and cook for 1 minute until aromatic.
03 - Stir in diced potatoes, bay leaf, salt, and black pepper. Pour in vegetable stock and bring mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are fully tender.
05 - Remove bay leaf. Use an immersion blender to purée soup until smooth, or blend in batches using a standard blender.
06 - Return puréed soup to low heat. Stir in milk or cream and optional nutmeg. Warm gently without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh chives, parsley, or croutons as desired.
