Leek, potato and savvy soup

I used a liquid vegetable stock available in pouches from Essential Cuisine. If making your own, ensure pale vegetables are used.

Ingredients

1 Tbsp	Butter
400 g	Leeks, two large, white parts only (Main)
1 Tbsp	Olive oil
1	Onion, medium, diced
1 ½ cups	Sauvignon blanc (Main)
2 cups	Vegetable stock, light
400 g	Potatoes, peeled and cubed (Main)
3 cloves	Garlic, diced
¾ cup	Cream
1 to taste	Salt & freshly ground pepper

Directions

1. Slice the leeks finely and wash well. Heat the oil in a heavy saucepan. Add the butter. When sizzling, add the leeks and onion and cook over low heat, until tender. Add the wine and simmer for five minutes.
2. Add the stock, potatoes, garlic, salt and pepper. Cover and simmer for about 25 minutes, until the potatoes are soft.
3. Remove from the heat. Puree until smooth, preferably with a hand-held blender. Just before serving, heat through and stir in the cream.
4. May be garnished with a drizzle of avocado oil or chopped chives.