Cardinal's Rustic Potato and Leek Soup

from Red Crest Cardinal Golf Club

Makes approx. 5 litres

Ingredients:

1 white onion - peeled and diced
5lbs of washed leeks
5lbs of Yukon Gold potatoes - peeled
3 tablespoons of roasted garlic
4 litres of vegetable stock
1/2 cup of fresh chopped oregano
1 cup of canola oil
1/2 cup of white wine

Procedure:

1. In a stock pot, heat canola oil and cook onions until translucent

2. Add chopped and washed leeks and continue to saute until cooked.

3. Add roasted garlic and white wine and let simmer for 5 minutes.

4. Add diced potatoes and vegetable stock.

5. Bring to a boil and simmer until potatoes are fully cooked.

6. Transfer to food processor or blender and blend until smooth.

7. Add fresh oregano and salt and pepper.

8. If soup is too thick add some more vegetable stock to smooth out.