New Italian Recipes presents:
the simple ingredients and simple preparation direction for Italian Leek And Potato Soup:

Ingredients:
2 T good extra virgin olive oil
2 T Butter Buds or real butter
3 large leeks (about 1 1/2 lbs) thinly sliced

Note: Leeks, due to how they are grown, often have dirt and grit between the layers, especially around where the green part turns white. Cut the root end off, then cut the green leafy tip off about 3 inches above the white part. (Freeze the scraps in a plastic freezer bag to make stocks). Slice the part we are going to use for this recipe [the white part] in half lengthwise and pry the layers apart just enough to clean out grit [if necessary]. Thinly slice the two halves across, the short way.
 

1 large red or white onion, chopped (preferably sweet--Vidalia, Mayan, Walla-Walla, Maui)
2 1/2 to 3 lbs white potatoes, peeled, cubed into small pieces
1 cup dry white wine or sherry
5+1/2 cups chicken stock
3/4 cup whipping cream (or non fat half and half or evaporated skim milk if you are trying to cut calories and fat content. The soup will not be quite as rich, though. If you’re trying to impress grandly, use the cream.)
Salt and Pepper to taste
1/4 cup fresh, minced Italian Parsley
 

Preparation
Heat the olive oil in a stock pot. Add Butter Buds or butter and follow immediately with Leeks and onions.

Sauté over medium low heat for about 10 minutes to release their remarkable flavors, sprinkle with a pinch or two of salt and more of the juices will be released.

Add wine and reduce by 1/2.

Add potatoes and stock. Simmer for 20-25 minutes, until potatoes are tender.

Cool by placing your cooking vessel in ice water for a few minutes, then puree the mixture in a blender, in batches, if necessary.) (we use a Waring Blender and it is Primo!

Place the puree back into the stock pot and mix in the cream. Add a bit more broth about 1/2 of a cup.

Season with salt and pepper and simmer for 2-3 minutes, just to warm through.

Garnish with parsley.