# What You'll Need:
→ Vegetables
01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 1.75 lbs (800 g) potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups (1 liter) vegetable stock, gluten-free if needed
06 - 1 cup (250 ml) 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 (optional)
13 - Croutons (optional)
# How to Make It:
01 - In a large pot, melt the butter over medium heat. Add the leeks and chopped onion, sautéing for 5 to 7 minutes until softened without browning.
02 - Incorporate the minced garlic and cook for 1 minute until fragrant.
03 - Stir in 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 and discard the bay leaf. Use an immersion blender to purée the soup until smooth or blend in batches with a regular blender.
06 - Return the puréed soup to low heat. Stir in milk or cream and a pinch of nutmeg if desired. Heat gently without boiling. Adjust seasoning as necessary.
07 - Ladle soup into bowls and garnish with chopped chives, parsley, or croutons if preferred.
