# What You'll Need:
→ Vegetables
01 - 3 medium potatoes, peeled and diced
02 - 2 large leeks, white and light green parts, cleaned and sliced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - ½ cup whole milk or plant-based milk (optional)
→ Seasonings
07 - 2 tablespoons olive oil or unsalted butter
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
10 - Pinch of nutmeg (optional)
→ Garnish
11 - Chopped fresh chives or parsley (optional)
12 - Croutons (optional)
# How to Make:
01 - Heat olive oil or butter in a large pot over medium heat. Add chopped onion, sliced leeks, and minced garlic. Cook for 4 to 5 minutes until softened without browning.
02 - Add diced potatoes to the pot and cook for 2 minutes, stirring occasionally to combine with aromatics.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer gently for 15 to 18 minutes, until potatoes are very tender.
04 - Remove pot from heat and use an immersion blender to purée the soup until smooth, or leave slightly chunky for a textured finish.
05 - Stir in milk, if using, then season with salt, pepper, and optional nutmeg. Heat gently without boiling to incorporate flavors.
06 - Ladle soup into bowls and garnish with chopped fresh herbs and croutons if desired.
