# What You Need:
→ 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 pounds)
07 - 2 stalks celery, diced
→ Liquids
08 - 4 cups low-sodium vegetable 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
→ Optional Garnish
14 - 7 ounces cooked shrimp, scallops, or white fish
15 - 4 strips cooked bacon, crumbled
16 - Chopped fresh chives or parsley
# How To Make It:
01 - In a large soup 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 vegetable broth and bring to a boil.
04 - Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred.
06 - Stir in the milk or cream and gently reheat. Adjust seasoning as needed.
07 - For seafood version: fold in cooked seafood and heat through for 2 to 3 minutes. For bacon version: ladle soup into bowls and top with crumbled bacon.
08 - Top with fresh chives or parsley if desired. Serve hot.
