Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 2 teaspoons Olive Oil
- 3 cloves Garlic, Minced
- 1 whole Large Onion, Chopped
- 6 whole Potatoes, Washed, Peeled, Chopped
- 2 whole Medium Leeks, Choppped, White And Light Green Parts Only
- 14 ounces, fluid (1 3/4 Cups) Vegetable Broth
- ½ cups White Wine
- 1 teaspoon Salt And Pepper - Add More To Taste
Preparation Instructions
Saute onions and garlic in the olive oil in a Dutch oven or large pot. Once onions have cooked for a few minutes, add potatoes to give them a head start. Cook potatoes for five minutes, and then add the leeks.
Add broth to the mixture. Bring to a boil and cover. Cook for about 10 minutes, then add white wine. Cook until potatoes are tender.
Get out your handy dandy immersion blender and blend to the desired consistency. Or use a blender, but be careful, contents are hot! Make sure to do it in small batches and use the top stopper and even put a towel over the stopper. Add salt and pepper to taste.
