# What you need:
→ Vegetables
01 - 3 medium potatoes (about 1.1 pounds), 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 for creaminess)
→ 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
# Directions:
01 - Heat olive oil or butter in a large pot over medium heat. Add onion, leeks, and garlic and 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 and bring to a boil. Reduce heat and simmer for 15 to 18 minutes until potatoes are very tender.
04 - Remove pot from heat and purée the soup with an immersion blender until smooth or leave slightly chunky for texture.
05 - Stir in milk if using and season with salt, pepper, and nutmeg. Warm through gently without boiling.
06 - Ladle soup into bowls and garnish with fresh herbs and croutons if desired.
