Submitted by Linda Hundt

• 4 Tbsp. butter
• 1 Tbsp. olive oil
• ¼ C. white wine or water
• 1 Tbsp. fresh rosemary chopped very fine
• 4 large leeks cleaned and roughly chopped – white part only
• 1 small onion, chopped fine
• ½ tsp. garlic
• 3 medium Yukon Gold peeled potatoes chopped in 1” cubes 
• 1/2 tsp. chicken (or veggie) base
• 5 C. chicken (or veggie) stock - and more if needed - to thin soup
• 1 C. heavy cream or half and half
• 1 C. of grated Gouda or white cheddar cheese, plus some for garnish
• ¼ tsp. pepper
• salt to taste
• fresh green onion or chives
• crumbled maple bacon

In soup pot, cook butter, oil, leeks, onions, wine, and garlic until tender on medium heat. Add potatoes and chicken stock, simmering on medium heat until potatoes are soft and cooked through. Lower heat to low and add cream, cheese, pepper and salt to taste. Garnish with green onions or fresh chives, crumbled maple bacon and grated cheese.