# Needed Ingredients:
→ Vegetables
01 - 3 medium potatoes, peeled and diced (approximately 3.5 cups)
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium onion, chopped (about 1 cup)
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1/2 cup whole milk or plant-based milk (optional for creaminess)
→ Seasonings
07 - 2 tablespoons olive oil or unsalted butter
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of nutmeg (optional)
→ Garnish (optional)
11 - Chopped fresh chives or parsley
12 - Croutons
# Steps:
01 - Heat olive oil or butter in a large pot over medium heat. Add chopped onion, sliced leeks, and minced garlic, sautéing 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 flavors.
03 - Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 15 to 18 minutes, or until potatoes are very tender.
04 - Remove pot from heat. Using an immersion blender, purée the mixture until smooth or maintain a slightly chunky texture as preferred.
05 - Stir in milk if using, then season with salt, black pepper, and optional nutmeg. Warm gently without bringing to a boil.
06 - Ladle the soup into bowls and garnish with chopped fresh herbs and croutons if desired.
