Potato and Leek Soup

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Step 1

In a large heavy bottomed pot, melt butter with olive oil on medium heat. Add leeks and sauté for a few minutes with salt to draw out moisture. Once softened a bit, add onions and garlic. Once everything is sautéed, add rosemary and black pepper and continue to sauté.

Step 2

Once everything is soft, add potatoes and chicken stock, and simmer until potatoes are fully cooked.

Step 3

In a sheet pan, lay the baguette out, drizzle with olive oil, and sprinkle with oregano and salt. Toast in the oven until golden brown.

Step 4

Once potatoes are cooked in the soup, transfer to a blender and blend until smooth. Mix in chives, and serve with toast, along with a drizzle of olive oil, and a sprinkle of chives and salt