Velvety blend of potatoes and leeks, ready in 30 minutes, perfect for a light, wholesome meal.
# What You'll Need:
→ Vegetables
01 - 3 medium potatoes, peeled and diced (approximately 1.1 lbs)
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
# How To Make It:
01 - Heat olive oil or butter in a large pot over medium heat. Add chopped onion, leeks, and minced garlic. Cook for 4 to 5 minutes until softened but not browned.
02 - Incorporate the diced potatoes and cook for an additional 2 minutes, stirring occasionally.
03 - Pour in the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15 to 18 minutes until potatoes are tender.
04 - Remove the pot from heat. Use an immersion blender to purée until smooth, or leave slightly chunky to retain texture.
05 - Stir in milk if using, then season with salt, black pepper, and nutmeg. Warm gently without boiling.
06 - Ladle the soup into bowls and garnish with fresh herbs and croutons as desired.
