Potato Leek Soup

Ingredients

• 1 stalk LEEKS, ORGANIC, RAW
• ½ lb NEW WHITE POTATOES, ORGANIC, SKIN ON
• 4 cloves GARLIC, RAW, CRUSHED
• 1 med SHALLOT
• 1 cup BABY SPINACH, COARSELY CHOPPED
• 4 cups VEGETABLE OR CHICKEN BROTH, ORGANIC, LOW SODIUM
• ¼ cup RED WINE, TABLE, RED BLEND
• 1 tbsp BUTTER, ORGANIC, UNSALTED
• 2 tbsp EVO, 100% FIRST COLD PRESSED, UNREFINED

Instructions

1. Soak leeks to remove grit between leaves.
2. Split leek down the middle and slice each halve into ½ inch thick strips and set aside.
3. Wash and cut potatoes (skin on) in quarters.
4. In 5 quart Dutch boiler, boil potatoes in vegetable or chicken broth until almost tender About 15 minutes then reduce heat to medium low. Potatoes should be tender but not mushy.
5. Sauté leeks and garlic in 1 tbsp of EVO until leeks are barely tender.
6. Add 1 tbsp of butter and red wine (optional) and cook until wine is reduced (approximately 2 minutes) then add to boiler.
7. Cook on low for additional 10 minutes, adding sea salt and pepper to taste.
8. For a creamy base, remove about a half cup of potatoes and broth and puree in blender/food processor and incorporate puree into soup.
9. Stir in fresh spinach just before serving and garnish with a dash of paprika and dollop of sour cream.

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