# 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 - 1/2 teaspoon ground black pepper
10 - 1 bay leaf
11 - Pinch of nutmeg (optional)
→ Garnish
12 - Chopped fresh chives or parsley
13 - Croutons
# Method:
01 - Melt the unsalted butter in a large pot over medium heat. Add leeks and onion, cooking for 5 to 7 minutes until softened without browning.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, bay leaf, salt, and pepper. Pour in the vegetable stock and bring to a boil.
04 - Lower the heat, cover, and simmer for 20 to 25 minutes until potatoes become very tender.
05 - Remove and discard the bay leaf. Purée the soup using an immersion blender or by blending in batches until smooth.
06 - Return the soup to low heat. Stir in the milk or cream and add nutmeg if desired. Warm gently without boiling and adjust seasoning to taste.
07 - Ladle the soup into bowls and garnish with chopped chives, parsley, or croutons as preferred.
