# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks (white and light green parts only), cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced (about 1.3 lbs)
07 - 2 stalks celery, diced
→ Liquids
08 - 4 cups low-sodium vegetable broth (or chicken broth)
09 - 1 cup whole milk (or heavy cream for richness)
→ Seasonings
10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
12 - 1/2 teaspoon freshly ground black pepper
13 - 3/4 teaspoon kosher salt, adjusted to taste
→ Optional Garnish and Add-ins
14 - 7 oz cooked seafood (shrimp, scallops, or white fish)
15 - 4 strips cooked bacon, crumbled
16 - Chopped fresh chives or parsley
# How-To:
01 - In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5-6 minutes until softened but not browned.
02 - Add minced garlic and diced celery, sautéing for 2 minutes until fragrant.
03 - Stir in diced potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil over high heat.
04 - Reduce heat to low, cover the pot, and simmer for 20-25 minutes until potatoes are very tender and easily pierced with a fork.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred for texture.
06 - Stir in the milk or heavy cream and gently reheat over medium-low heat without bringing to a boil. Adjust seasoning as needed.
07 - For seafood variation: fold in cooked seafood and heat through for 2-3 minutes. For bacon garnish: ladle soup into bowls and top with crumbled bacon.
08 - Garnish with fresh chives or parsley if desired. Ladle into bowls and serve hot.
