- 3 leeks, only need an inch of light greenery and white bulb
- 4 medium size russet potatoes, peeled and cut into 1-inch cubes
- 6 Tbs. olive oil, divided
- 2 Tbs. butter, unsalted
- ½ cup white wine
- 2 cloves garlic, crushed
- 6 cups chicken broth
- ¾ cup heavy cream
- 6-8 sprigs, fresh thyme
- 1 sprig, fresh rosemary
- 1 cup fresh spinach, chopped
- 1/3 cup French fried onions
Begin by cutting leeks lengthwise and slice into half circles. Rinse thoroughly in a colander.
In a medium-size skillet, heat butter and 2 Tbs. olive oil.
Add sliced leeks, sauté on medium-low heat for around 20 minutes until leeks are softened. Set aside.
In a large pot, add and warm remaining olive oil, add potatoes, and sauté for five minutes. Sprinkle one tsp. salt ½ tsp. pepper. Add prepared leeks into pot with potatoes. Add garlic, spinach, herbs, and stir in the white wine. Sauté for three to five minutes.
Add in chicken broth. Bring to a boil and simmer until potatoes are soft. This should be around 15-20 minutes.
Turn off heat.
Purée soup using an immersion blender. Continue to purée until soup takes on a creamy texture.
Add heavy cream and continue to purée. If the soup is too thick, add a spoonful of chicken broth until desired consistency is achieved.
Salt and pepper purée, and garnish with French fried onions.