Smooth blend of potatoes and leeks creating a comforting, creamy, and savory dish ideal for warming up.
# What you'll need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 1 medium yellow onion, chopped
03 - 3 cloves garlic, minced
04 - 4 medium Yukon Gold potatoes, peeled and diced
→ Liquids
05 - 4 cups vegetable broth (or chicken broth)
06 - 1 cup whole milk or heavy cream
→ Seasonings
07 - 2 tablespoons unsalted butter
08 - 1 teaspoon salt (plus more to taste)
09 - ½ teaspoon freshly ground black pepper
10 - ¼ teaspoon ground nutmeg (optional)
→ Garnish
11 - Chopped chives or parsley
12 - Extra cream or olive oil drizzle
13 - Croutons
# How to make it:
01 - Slice leeks lengthwise, rinse thoroughly to remove grit, then chop into thin half-moons.
02 - Melt butter in a large pot over medium heat. Add leeks and onion, sauté until softened without browning, about 7 to 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes to the pot. Season with salt, black pepper, and nutmeg if using.
05 - Pour in broth, bring to a boil, then reduce heat to simmer uncovered for 20 to 25 minutes until potatoes are very tender.
06 - Remove from heat and blend the soup until smooth using an immersion blender or in batches in a countertop blender, then return to pot.
07 - Stir in milk or cream and warm gently over low heat without boiling. Adjust seasoning to taste.
08 - Ladle into bowls and garnish with chopped chives, parsley, cream drizzle, or croutons as desired.
