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Potato Leek Soup

Potato Leek Soup 2 tbsp. butter
2 tbsp. extra virgin olive oil
3 medium leeks (about 1 lb.), chopped
2 tsp. minced garlic
3 c. chicken broth
1/4 c. white wine
2 lbs. potatoes, peeled & cut bite size pieces
1 c. milk
Salt & white pepper to taste


In a large pot, melt butter & oil on medium heat. Add leeks and garlic, cover and cook until very tender but not browned for about 15 minutes. Stir occasionally. Add broth, wine and potatoes. Cook until potatoes are tender for about 30 minutes. Cool slightly. Add half of leek mixture into a blender and puree. Return to pot, add milk, stir and cook until heated through. Add salt and pepper to taste. Makes about 6 servings.

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