Ingredients:
2 tbsp butter or olive oil
3 large leeks, white and light green parts only, sliced
2 cloves garlic, minced
4 medium potatoes, peeled and diced
4 cups vegetable or chicken broth
1 cup milk or heavy cream (optional for extra creaminess)
1/2 tsp dried thyme
Salt and black pepper, to taste
1/4 tsp nutmeg (optional, for warmth)
1 bay leaf
1/4 cup fresh parsley, chopped
2 green onions, sliced (for garnish)
Crusty bread, for serving
Directions:
Heat butter or olive oil in a large pot over medium heat. Add the leeks and cook until softened, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the diced potatoes, broth, thyme, nutmeg (if using), bay leaf, salt, and black pepper. Bring to a boil.
Reduce heat to low, cover, and let simmer for 20 minutes or until the potatoes are tender.
Remove the bay leaf, then use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches using a regular blender.)
Stir in the milk or heavy cream, adjusting the consistency if needed. Simmer for another 5 minutes.
Serve hot, garnished with parsley and green onions. Enjoy with crusty bread!
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 4
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