Potato Leek Soup

By McLean

Ingredients

• 1 tbsp unsalted butter
• 2 Tbsp olive oil
• 2 leeks, thinly sliced
• 1 onion,thinly sliced
• 2 cloves garlic, minced
• 2 tsp thyme
• 6 potatoes, scrubbed and thinly sliced
• 1 Quart chicken stock
• 1/2 cup white wine (such as sauvignon blanc)
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese
• to taste salt and pepper

Details

Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

1. In a dutch oven, melt butter and olive oil on medium heat and add leeks and onions. Stir until onions are translucent and starting to brown.

2. Add garlic and continue to stir for 1 minute. Add the thyme.

3. Add potatoes and stir until evenly mixed.

4. Pour stock over the mixture until vegetables are covered. Add the wine (optional) cover and increase heat to maximum until boiling. Reduce to medium and let simmer, covered, until potatoes are tender (about 20-25 minutes)

5. Reduce heat to medium-low and mash about half (or more) of the potatoes using a potato masher. NOTE: I use an immersion blender, and prefer to leave a bit of texture with some chunky potatoes. You can puree the soup, in batches, in a blender if you prefer a more creamy texture.

6. Add cream, Parmesan, salt and pepper, stir and let simmer for another 15 mintues before serving.