Peel the potatoes and cut them into small cubes. Wash the leeks thoroughly and slice into thin rings; finely dice the onion.
Heat the olive oil in a large pan and cook the onion gently until translucent. Add the leeks and cook briefly until soft.
Add the potatoes to the pan and pour in the vegetable stock. Bring everything to the boil, then simmer gently until the potatoes are very soft.
Blend the soup only partly with a stick blender, so it's creamy but still has some texture. Season with nutmeg, salt and pepper.
If it's too thick for you, stir in a little more hot stock. Heat through again briefly and adjust the seasoning.
Ladle into bowls and serve with fresh chives.
Good to know
A soup like this doesn't need much to be good. It's mild, creamy and just right when you want something easy and warm.
Swaps
Potatoes → floury sweet potatoes (more beta-carotene) | Leek → fennel (milder flavour, also brings fibre) | Chives → parsley (a little more vitamin K and a fresher herbal note)
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
The soup is usually naturally gluten-free and nut-free, as long as the stock is suitable. Use less leek and onion for children if you like. During pregnancy the recipe is fine with good kitchen hygiene.
