ITALIAN LEEK AND POTATO SOUP

3 lg leeks (about 1 1/2 lbs)

2 tbs extra-virgin olive oil

1 tbs butter

1 med sweet OR yellow onion, chopped

1 c dry white wine

3 lbs Yukon gold OR russet potatoes, peeled and diced large

5-6 chicken stock

1/2 c whipping cream

salt and white pepper, to taste

Thinly slice the leeks (the white portion and the tender part of the green). Soak the leeks in water and drain twice to ensure all the sand is off; drain and pat the leeks dry.

In a lg stockpot, heat the olive oil and butter over med heat until foamy. Add the leeks and onions and saute for 10 minutes. Add the wine and continue to cook for 5 minutes.

Add the potatoes and enough stock to cover the potatoes. Simmer for 20-25 minute until the potatoes are fork tender.

Using a blender or stick blender, puree the mixture until creamy. Pour the blended mixture back into the stockpot. Add the cream and simmer 2-3 minutes. Season with salt and white pepper and serve.

6 servings

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