Easy Potato Leek Soup by Dan Eley

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3 large leeks
2 Tbsp butter
2 Tbsp Olive Oil
2 cups broth (vegetable or chicken)
2 cups white wine
2 lbs Yokon Gold potatoes, peeled & diced
1/2 teaspoon dried thyme
½ Tbsp of dried Oregano
Salt and white pepper to taste

Cut leeks lengthwise and then cut off the green tops. Clean the remaining white sections by holding them under running water
(Leeks are notorious for “hiding” dirt).  Once they are clean,  cut into ¼ - ½ inch sections.

Heat olive oil and butter in a 4 quart pan on medium low to medium heat. Once butter is melted,
add leeks & cook until soften (approx. 10 – 15 min) . Check often to make sure they don’t brown.

Add the wine, broth, potatoes, spices to the leeks and simmer. 
Reduce heat to low and let cook for 20 – 30 min,
or until potatoes are cooked through but firm. 

Remove from heat and let cool until only warm.

Using a blender,  blend until the consistency you prefer (chunky to smooth).

Salt and pepper to taste.