# Ingredient List:
→ Vegetables
01 - 3 medium leeks, white and light green parts only, 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, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg, optional
→ Garnish
12 - 2 tablespoons chopped fresh chives or parsley
13 - Drizzle of olive oil or swirl of cream, optional
# How-To Steps:
01 - Slice leeks lengthwise, then cut into thin half-moons. Rinse thoroughly under cold water to remove any grit between layers.
02 - In a large soup pot, melt butter over medium heat. Add sliced leeks and diced onion. Cook, stirring occasionally, until softened but not browned, approximately 7 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in diced potatoes, bay leaf, and vegetable broth. Bring to a rolling boil, then reduce heat to maintain a gentle simmer. Cover with lid and cook for 20 to 25 minutes until potatoes are very tender.
05 - Remove and discard bay leaf. Using an immersion blender, blend soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender, purée until smooth, then return to pot.
06 - Stir in milk or cream gradually. Heat gently over low heat until warmed through, taking care not to boil. Season with salt, black pepper, and nutmeg if desired. Adjust seasonings to taste.
07 - Ladle soup into bowls and serve hot. Garnish with fresh chives or parsley and optional swirl of cream or olive oil drizzle.
