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Potato Mushroom Leek Soup
An savory twist on a classic soup favorite.
- 4 large leeks (about 8 cups), white and light green parts only
- 4 large celery stalks (about 2 cups), chopped
- 6 large Yukon Gold potatoes (about 9 cups), peeled and cut into 1/2-inch pieces
- 1 lb mushrooms of choice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup Beaver Creek Fumé Blanc
- 6 cups water
- 2 tablespoons vegetable stock base
- 1/2 cup heavy cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon herbs de Provence
- chopped parsley or chives to garnish
1. Melt butter with olive oil and Herbs de Provence in a large, heavy-bottomed saucepan over medium. Add leeks; cook, stirring often, until softened, 5 to 8 minutes. Add celery; cook, stirring often, until tender and deeply saturated in color, about 8 minutes. Add mushrooms; cook, stirring often, until tender. Add Fumé Blanc and simmer 5 minutes.
2. Add potatoes; stir to coat potatoes in butter and oil. Reduce heat to low, and cook, stirring often, about 5 minutes. Stir in 6 cups water and vegetable stock base; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until potatoes are just tender and vegetables are softened, about 15 minutes. Remove from heat. Let soup stand at room temperature 30 minutes.
3. Stir cream, salt, pepper, into soup, pour soup into a blender. Process until smooth.
4. Ladel into bowls and garnish with fresh herbs and cracked pepper.