# Ingredient List:
→ Vegetables
01 - 3 large leeks, cleaned and sliced (white and light green parts only)
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 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 (optional)
13 - Croutons (optional)
# Steps:
01 - Melt unsalted butter in a large pot over medium heat. Add leeks and onion, sauté for 5 to 7 minutes until softened without browning.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, bay leaf, salt, and black 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 - Discard the bay leaf. Purée the mixture until smooth using an immersion blender or by blending in batches.
06 - Return puréed soup to low heat. Stir in milk or cream and nutmeg if using. Heat gently without boiling, adjust seasoning to taste.
07 - Ladle hot soup into bowls and garnish with chopped chives, parsley, or croutons if desired.
