# What You Need:
→ 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
# How To Make:
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 the sliced garlic and cook gently for 2 to 3 minutes, stirring often to avoid burning.
03 - Stir in the potatoes, thyme, and a generous pinch of salt and pepper. Sauté for 2 minutes.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.
05 - Remove from heat. Stir in the milk and most of the parsley and chives, reserving a little 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. Garnish with remaining herbs and, if desired, grated Parmesan and croutons.
