Potato Leek Soup
2 leeks, white parts only, cleaned well
1/2 medium onion
3 cloves garlic, smashed
1 Tablespoons butter
1/4 cup dry white wine
3-4 medium - large Yukon Gold potatoes, peeled and cubed
1-2 teaspoons Kosher salt (to taste)
15 turns of freshly ground white pepper
2 quarts chicken stock or vegetable stock (Imagine* brand preferred)
1/2 cup heavy cream
Cut leeks in half lengthwise, then chop into 1” pieces.
Sweat the first 4 ingredients in a stock pot for 10 minutes until translucent, making sure not to brown.
Add wine and cook until evaporated.
Add the remaining ingredients to the stock pot and let simmer, pot covered, over medium-low heat just until the potatoes are tender.
Add cream and bring to a boil.
Turn off the heat.
Using a stick blender or stand blender puree until smooth.
Taste and adjust seasoning if needed.
Serve warm or chilled with garlic bread or crackers. Serves 4-6 dinner portions.