# Components:
→ 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
# Directions:
01 - Melt butter in a large pot over medium heat. Add leeks and onion and sauté for 5 to 7 minutes until softened but not browned.
02 - Incorporate 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 to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove bay leaf. Use an immersion blender or process in batches to purée soup until smooth.
06 - Return soup to low heat. Stir in milk or cream and a pinch of nutmeg if desired. Heat gently without boiling and adjust seasoning as needed.
07 - Ladle hot soup into bowls and garnish with chopped chives, parsley, or croutons as preferred.
