Serves 3-4
- 2 TB butter or olive oil
- 2lbs Yukon gold potatoes
- 4 leeks
- 4-5 cloves garlic
- 1 tsp thyme
- 4 cups chicken broth
- 1 1/2 cups water
- 1/3 cup white wine (optional)
- Handful chopped Italian parsley
- Salt and pepper to taste
- Optional additions: button mushrooms and artichoke hearts
- Chop leeks and add olive oil or butter to pan. Turn the heat to medium. Add leeks and sauté for 5 minutes.Mince garlic and add to leeks. Sauté for 3 minutes more.
- Washand scrub potatoes and cut into bite size wedges while leeks and garlic cook. Add chicken broth, water, wine, thyme and potatoes. Bring to a boil and simmer for 20 minutes covered.
- Use an immersion blender or regular blender and puree half of the soup. Add salt and pepper to taste, and chopped parsley.
