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Allium & potato soup

Allium & Potato Soup Ingredients • 5 tbsp unsalted butter • ¼ cup olive oil • 2-3 leeks, white and light green parts only, sliced and rinsed well • 1 yellow onion, thinly sliced • 1 shallot, thinly sliced • 4-5 medium Yukon gold potatoes, peeled and diced • Chicken stock (enough to cover the potatoes and alliums) • ¾ cup heavy cream • Kosher salt & freshly ground black pepper, to taste Instructions 1. Sweat the alliums: In a large pot, melt the butter with the olive oil over medium-low heat. Add the leeks, onion, and shallot. Season with a pinch of salt and cook gently until softened and fragrant, about 10-12 minutes. Do not let them brown. 2. Add potatoes & stock: Stir in the potatoes and pour in enough chicken stock to just cover the vegetables. Bring to a simmer, then reduce heat and cook until the potatoes are very tender, about 20-25 minutes. 3. Blend: Remove from heat. Using an immersion blender (or working in batches with a regular blender), purée the soup until smooth and velvety. 4. Finish with cream: Stir in the heavy cream, then season with salt and freshly ground black pepper to taste. If too thick, add a little more stock to reach desired consistency. Serve: Ladle into warm bowls and garnish with olive oil drizzle, fresh chives, crispy leek rings or homemade croutons if desired.