Potato Leek Soup

By AnneS

Ingredients

• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 3 leeks, sliced (white and light green only)
• 1 large onion, chopped
• 6 cloves garlic, minced
• S & P
• 1/2 cup dry white wine
• 64 ounces chicken broth
• 2 1/2 pounds peeled & quartered potatoes
• 1/2 cup sour cream
• shredded cheddar and bacon bits for topping

Preparation

Step 1

Heat oil and butter in large pot over medium heat. Add the leeks, onion and garlic--season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add wine and bring to a boil.
Add the broth and potatoes. Simmer until the potatoes are quite soft, about 20 minutes.

Step 2

Blend with an immersion blender (or blend small batches in blender). Blend until smooth. Stir in sour cream.
Serve hot with shredded cheddar and bacon bits on top