# 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
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 and sauté 5 to 7 minutes until tender but not browned.
02 - Stir in 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, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove bay leaf and purée soup until smooth using an immersion blender or regular blender in batches.
06 - Return purée to low heat; stir in milk or cream and optional nutmeg. Heat gently without boiling, and adjust seasoning.
07 - Ladle soup into bowls and garnish with chopped chives, parsley, or croutons as desired.
