# Components:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks (white and light green parts only), cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced (approximately 1.3 lbs)
07 - 2 stalks celery, diced
→ Liquids
08 - 4 cups low-sodium vegetable broth or chicken broth
09 - 1 cup whole milk or heavy cream
→ Seasonings
10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1/2 teaspoon freshly ground black pepper
13 - 3/4 teaspoon kosher salt, adjusted to taste
→ Optional Garnish and Add-ins
14 - 7 oz cooked seafood such as shrimp, scallops, or white fish, or 4 strips cooked bacon, crumbled, or chopped fresh chives or parsley
# Directions:
01 - In a large pot, heat butter and olive oil over medium heat. Add sliced leeks and diced onion, cooking for 5 to 6 minutes until softened but not browned.
02 - Add minced garlic and diced celery, sautéing for 2 minutes until fragrant.
03 - Stir in diced potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil over medium-high heat.
04 - Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes until potatoes are very tender and easily pierced with a fork.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky according to preference.
06 - Stir in the milk or cream and gently reheat over medium-low heat. Adjust seasoning with additional salt and pepper as needed.
07 - For seafood variation, fold in cooked seafood and heat through for 2 to 3 minutes. For bacon garnish, ladle soup into bowls and top with crumbled bacon.
08 - Garnish with fresh chives or parsley if desired. Ladle into bowls and serve hot.
