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Perfect for a Cold Day | Potato Leek Soup


  • 4-5 large Idaho potatoes peeled and chopped
  • 3-4 medium leeks only use the while and pale green parts
  • 2 tbs olive oil
  • 1/2 cup of dry white wine
  • 2-3 cups of vegetable stock enough to cover the potatoes in the pot
  • 1 bay leaf
  • 4 medium fresh sage leaves
  • salt fresh cracked black pepper
  • 2 tbs chopped green onion
  • 1/2 cup heavy cream


  • Directions:
  • In a medium pot, heat up the oil on medium heat.
  • Chop the leeks into small chunks and add it to the pot. Saute for about five minutes, stirring frequently.
  • Add the white wine and saute for a couple of minutes.
  • Add the potatoes and vegetable stock. The stock should be enough to just cover the potatoes. Add a little more if needed. Add bay leaf, chopped sage leaves, salt and fresh cracked black pepper and stir well.
  • Cover but leave a crack for the steam to escape. Cook until the potatoes are done on medium to medium low heat.
  • Once the potatoes are done, use an immersion blender to puree about half of the potatoes. (I like soup to be a little chunky but if you don't, feel free to puree all of the soup. You can also transfer the potato leek soup into a standing blender to puree.)
  • Add the heavy cream and finely chopped green onions. Cook for another two-three minutes and serve.