# What You'll Need:
→ Vegetables
01 - 3 medium potatoes, peeled and diced
02 - 2 large leeks, white and light green parts only, 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 (optional)
11 - Chopped fresh chives or parsley
12 - Croutons
# How to Make It:
01 - Heat olive oil or butter in a large pot over medium heat. Add chopped onion, sliced leeks, and minced garlic. Sauté for 4 to 5 minutes until softened without browning.
02 - Incorporate diced potatoes and cook, stirring occasionally, for 2 minutes.
03 - Pour in vegetable broth, bring to a boil, then reduce heat to a simmer. Cook for 15 to 18 minutes until potatoes are tender.
04 - Remove from heat and purée the soup using an immersion blender until smooth, or leave slightly chunky as preferred.
05 - Stir in milk if using, then season with salt, black pepper, and optional nutmeg. Warm gently without boiling.
06 - Ladle into bowls and garnish with chopped fresh herbs and croutons if desired.
