Potato Leek Soup

3 medium Leeks, sliced thinly (white part only)

2 large Russet Potatoes, peeled and cubed

1 pint Half and Half

3 cups Vegetable Stock

3/4 cup White Wine

2 Garlic cloves, minced well

1/2 teaspoon Cayenne

1 teaspoon Dry Oregano

2 tablespoon Olive Oil

1 tablespoon Butter

1/4 cup Flour

Salt, Pepper to taste
Chives

Pre-heat oil in a large pot on medium heat, and melt the butter.  Saute leeks for 4-5 minutes until they become soft. Then, add garlic, oregano, cayenne, salt, and pepper. Add flour and cook for 2-3 minutes, stirring constantly. 

Pour wine and let it cook for 3-4 minute so the alcohol cooks out, stirring constantly. The mixture will be thick...

Turn the heat up to high and add stock. Using a whisker break up the leak-flour mixture so it blends together with the stock. Bring it to a boil.
Turn the heat back to low and add half and half, potatoes, and season with salt and pepper. Turn the heat back up to high and  bring the soup to a boil. Once it comes up to a boil, turn it back to low, cover, and cook for abot 20 minutes, until potatoes are tender. Using the back of the wooden spoon smash most of potatoes up against the walls of the pot (be very careful). Stir and serve it with some chives.

Serves 4-6

*So nice to have a bowl of hot soup on a rainy day...there are just few of those in Oregon :0)