Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 3 large leeks, white and light green parts only, sliced into rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low sodium)
  • 1 tbsp fresh thyme leaves
  • 1 cup whole milk
  • ¼ tsp ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed potatoes and sliced leeks on a baking sheet with olive oil, salt, and pepper, spreading them in a single layer.
  3. Roast for 25–30 minutes, tossing halfway through, until the potatoes are tender and the leeks have mahogany-colored, charred edges.
  4. While the vegetables roast, melt the butter in a large pot over medium heat.
  5. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
  6. Transfer the roasted potatoes and leeks directly from the pan into the pot, scraping up any browned bits from the baking sheet.
  7. Pour in the vegetable broth and add fresh thyme. Bring to a gentle simmer for 10 minutes.
  8. Remove from heat and use an immersion blender to puree the soup until completely velvety.
  9. Stir in the milk and nutmeg. Return to low heat for 2 minutes to warm through without letting it reach a rolling boil.