A delightful and creamy soup featuring leeks and potatoes, enhanced with a touch of nutmeg for a comforting meal.
Heat the canola oil in a large soup pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the garlic, shallot, carrot, and leeks to the pot and sauté until softened, about 5 minutes.
Stir frequently to prevent sticking and ensure even cooking.
Add the potatoes, vegetable broth, and milk to the pot. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 25 minutes.
Cut the potatoes into small, even pieces to ensure they cook evenly.
Blend the soup until smooth using an immersion blender or in batches with a standard blender.
For safety, let the soup cool slightly before blending in a standard blender.
Season the soup with nutmeg, sea salt, and black pepper to taste.
Taste as you season to achieve the perfect balance of flavors.
Serve the soup warm, garnished with fresh chives.
Chop the chives finely for a delicate garnish.
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