# What you need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 1.75 lbs 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 tbsp unsalted butter
→ Seasonings
08 - 1 tsp salt, or to taste
09 - ½ tsp ground black pepper
10 - 1 bay leaf
11 - Pinch of nutmeg (optional)
→ Garnish (optional)
12 - Chopped fresh chives or parsley
13 - Croutons
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add leeks and onion, sauté for 5 to 7 minutes until softened but not browned.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, bay leaf, salt, and pepper. Pour in vegetable stock and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove bay leaf. Purée the soup until smooth using an immersion blender or regular blender in batches.
06 - Return soup to low heat. Stir in milk or cream and optional nutmeg. Heat gently without boiling and adjust seasoning as needed.
07 - Serve hot, garnished with chopped chives, parsley, or croutons if desired.
