French-Inspired Creamy Potato Leek Soup

This French-inspired creamy potato leek soup combines the classic flavors of leeks and potatoes, enhanced with a hint of nutmeg and a splash of white wine for depth. Its velvety texture and comforting warmth make it perfect for any season, while being vegetarian and gluten-free. A touch of fresh herbs adds a creative flourish, balancing traditional elements with a modern twist.

Ingredients:

• 4 large leeks, cleaned and sliced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh chives, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sliced leeks, and sauté until softened, about 5-7 minutes.
2. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
3. Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.
4. Add the vegetable broth, dried thyme, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
5. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
6. Stir in the heavy cream and heat through without boiling. Adjust seasoning if needed.
7. Serve hot, garnished with fresh chives.