3 tbsp. Olive Oil
2 tbsp. Butter
2 Yellow Onions, chopped
3-4 Leeks, chopped (washed thoroughly - just chop some of the green part)
4-5 Potatoes, peeled and chopped
3-4 Carrots, peeled and chopped
5 cups Chicken Broth
1/2 cup White Wine
1/2 cup to 1 cup Half & Half
Salt and Pepper to taste
Chives for garnish

1. Heat olive oil and butter in soup pot until hot. Add vegetables, season with salt and pepper.

2. Cook and stir vegetables for 4-5 minutes.

3. Add stock and cook until vegetables are tender, 20-30 minutes.

4. Add white wine and half & half, simmer for another 5 minutes.

5. You can puree soup in blender, mash vegetables by hand for chunky version or use hand blender (I think this is the easiest). Garnish with chives. Soup is good hot or cold.