# Ingredient List:
→ Vegetables
01 - 1 large onion, finely chopped
02 - 1 large leek, white and light green parts only, sliced
03 - 10 large garlic cloves, peeled and sliced
04 - 2 medium potatoes, peeled and diced
→ Liquids
05 - 4 cups vegetable broth, gluten-free
06 - 1 cup whole milk or unsweetened plant-based milk
→ Herbs
07 - 2 tablespoons fresh thyme leaves, chopped
08 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
09 - 1 tablespoon fresh chives, chopped
→ Fats & Seasoning
10 - 2 tablespoons olive oil
11 - Salt and pepper to taste
→ Optional Garnish
12 - 2 tablespoons grated Parmesan cheese or vegan alternative
13 - Croutons or toasted gluten-free bread
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and leek; sauté for 4 to 5 minutes until softened but not browned.
02 - Add sliced garlic and cook gently for 2 to 3 minutes, stirring often to prevent burning.
03 - Stir in potatoes, thyme, salt and pepper. Sauté for 2 minutes to combine flavors.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove from heat and stir in milk, most of the parsley and chives, reserving some herbs for garnish.
06 - Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with remaining herbs, Parmesan cheese and croutons if desired.
