# Components:
→ 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 (optional)
12 - Chopped fresh chives or parsley
13 - Croutons
# Method:
01 - Melt the butter in a large pot over medium heat. Add the leeks and chopped onion; sauté for 5 to 7 minutes until softened but not browned.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, bay leaf, salt, and black pepper. Pour in the 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 the bay leaf. Using an immersion blender, purée the soup until smooth, or blend in batches using a countertop blender.
06 - Return the puréed soup to low heat. Stir in the milk or cream and a pinch of nutmeg if desired. Heat gently without boiling. Adjust salt and pepper to taste.
07 - Ladle the soup into bowls and garnish with chopped chives, parsley, or croutons as preferred.
