# What You’ll Use:
→ Vegetables
01 - 3 medium potatoes, peeled and diced (approximately 1.1 pounds)
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:
01 - Heat olive oil or butter in a large pot over medium heat. Add onion, leeks, and garlic; sauté for 4 to 5 minutes until softened without browning.
02 - Add diced potatoes 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 for 15 to 18 minutes until potatoes are very tender.
04 - Remove from heat and use an immersion blender to purée the soup until smooth, or blend partially for a chunkier texture.
05 - Stir in milk if using and season with salt, black pepper, and nutmeg. Warm gently without boiling.
06 - Ladle soup into bowls and garnish with fresh herbs and croutons as desired.
