Saute in a little olive oil and butter;

1 chopped onion

2 chopped leeks

1 clove of garlic

Let cook until brown, than add;

3 chunked potatoes

2 sprigs of thyme

2 bay leaves

S & P

1 cup of white wine

Let cook a few minutes then add,

2 quarts of chicken stock and let simmer for an hour.

Serve hot with a few garlicky croutons and some parmesan floating on top. I like mine with a little of Monica’s Hot Chile powder added to it.