Potato Leek Soup

Potato Leek Soup

INGREDIENTS

3 Large Leeks – chopped
3 Scallions – chopped
3 cloves of garlic – smashed
4 potatoes - skinned

STOCK

4 tbsp. butter – sliced

3 cups water

4 cups milk

1 cup pinot grigio

3 ¾ cup chicken broth (30 oz.)

1 ½ package white extra sharp cheddar cheese

SPICES Sprinkle for taste..

Paprika

Parsley

Turmeric

Black pepper

LET THE PREPPING BEGIN…

Boil potatoes until soft. 

In separate large pot, on low heat, melt butter, add chopped leeks, scallions and garlic. Cook at medium heat, stirring occasionally, until soft and wilted. 

Add water, milk, wine and broth.  Stir and add potatoes.   Continue stirring and let cook for about 5 minutes.    Stir in cheese and spices.  Continue stirring until cheese has melted.   Cook for 2-3 minutes.

Pour soup into a blender (may have to split it into two batches), blend soup.  Soup should have a thick consistency to it.   You don't want it to be chunky or completely liquefy it.    Pour back into pot on stove and cook at low heat for 20 minutes or so, until soup thickens up. 

Enjoy!