Rich, velvety soup with tender potatoes and leeks, finished with cream for ultimate comfort in a bowl.
# What You Need:
→ Vegetables
01 - 3 medium leeks (white and light green parts only), cleaned and sliced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or heavy cream
08 - 1 bay leaf
→ Seasonings
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
→ Garnish
12 - 2 tablespoons chopped fresh chives or parsley
13 - Drizzle of olive oil or swirl of cream (optional)
# How-To:
01 - Slice leeks lengthwise, then into thin half-moons. Rinse thoroughly under running water to remove any grit between layers.
02 - In a large pot, melt butter over medium heat. Add leeks and onion, stirring occasionally, until softened but not browned, approximately 7 minutes.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.
06 - Stir in milk or cream. Heat gently until warmed through without boiling. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.
07 - Ladle hot soup into bowls. Garnish with chives or parsley and a swirl of cream or olive oil if desired.
