# What You'll Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, gluten-free if needed
06 - 1 cup whole milk or heavy cream
→ Fats
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - ¼ teaspoon ground nutmeg, optional
→ Garnish
11 - 2 tablespoons chopped fresh chives, optional
12 - Extra drizzle of cream, optional
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add leeks, onion, and garlic; cook, stirring frequently, until softened without browning, about 7 minutes.
02 - Add diced potatoes and stir to coat with butter and aromatics. Pour in vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are very tender, approximately 20 minutes.
03 - Remove pot from heat. Using an immersion blender or working in batches with a countertop blender, puree the soup until completely smooth.
04 - Stir in whole milk or heavy cream. Return soup to gentle heat and warm through without boiling. Season with salt, pepper, and nutmeg to taste.
05 - Ladle soup into bowls. Garnish with chopped chives and a swirl of cream if desired. Serve hot.
