# What You Need:
→ Vegetables
01 - 3 medium leeks, white and light green parts, cleaned and sliced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or heavy cream
08 - 1 bay leaf
→ Seasonings
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg
→ Garnish
12 - 2 tablespoons chopped fresh chives or parsley
13 - Olive oil or cream for drizzle
# How-To:
01 - Slice leeks lengthwise and cut into thin half-moons. Rinse thoroughly under running water to remove any grit between layers.
02 - Melt butter in a large pot over medium heat. Add leeks and onion, stirring occasionally until softened but not browned, approximately 7 minutes.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in diced potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 20 to 25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Using an immersion blender, blend soup until smooth and creamy. Alternatively, transfer soup in batches to a blender, purée, and return to pot.
06 - Stir in milk or cream and heat gently until warmed through without boiling. Season with salt, pepper, and nutmeg. Adjust seasonings to taste.
07 - Ladle soup into bowls and garnish with fresh chives or parsley. Drizzle with cream or olive oil if desired.
