Velvety Leek Soup

• 4 teaspoons unsalted butter
• 4 teaspoons extra-virgin olive oil
• 11 medium leeks (white and light green parts only), 9 chopped and 2 thinly sliced crosswise for garnish
• 4 medium white onions, chopped
• 1 quart water
• 3 medium red potatoes, peeled and chopped
• 1/2 cup milk
• 1/2 cup heavy cream
• Salt and freshly ground white pepper
• 1 tablespoon minced chives
• 8 small parsley sprigs

1. In a large heavy saucepan, melt the butter in 2 teaspoons of the olive oil.
2. Add the chopped leeks and onions and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
3. Add the water and bring to a simmer.
4. Cover and cook for 10 minutes.
5. Add the potatoes, cover and cook until tender, about 15 minutes.
6. Working in batches, puree the soup in a blender.
7. Return the soup to the saucepan.
8. Stir in the milk and cream and cook, stirring occasionally, until bubbles appear around the edge, about 6 minutes.
9. Season with salt and white pepper.
10. In a small skillet, heat the remaining 2 teaspoons of olive oil.
11. Add the sliced leeks and cook over moderate heat, stirring, until tender, about 4 minutes.
12. Ladle the soup into bowls, garnish with the leeks, chives and parsley and serve.

unsalted butter, extravirgin olive oil, leeks, white onions, water, red potatoes, milk, heavy cream, salt, chives, parsley

Taken from www.foodandwine.com/recipes/velvety-leek-soup (may not work)