Ingredients

• 2 leeks
• 2 medium carrots, shredded on a large eye  kitchen grater
• 2 celery stalks, diced
• 6 medium potatoes, peeled and diced
• 3 garlic cloves, minced
• 1/4 cup of canola oil
• 1 Tbs. butter
• 2 quarts vegetable or chicken stock
• 1/2 cup white wine (medium-dry)
• 1 Tbs. dried Thyme
• 1 tsp. dried Sage
• 2 Bay leaves
• 10 Peppercorn
• Salt and pepper to taste (I used Kosher salt and black pepper)
• 1/3 cup of Heavy Cream, or 1/2 cup of Half & Half cream
• 1 Tbs. Flat leaf Italian Parsley (or Dill Weed), chopped, for garnish
• 4 oz Cheddar Cheese, grated

Instructions

1. Clean  and chop leeks, per  web instructions.
2. Set aside.
3. Heat  canola oil in a large stock pot.
4. Add the chopped leeks, and cook for about 5 minutes, stirring frequently.
5. Remove and set aside.
6. Add chopped carrots and celery, and saute 5 minutes.
7. Add minced garlic and cook 1 minute longer, stirring frequently.
8. Remove vegetables, and set aside.
9. Add butter into pot, and mix in the diced potatoes.
10. Cook for 10 minutes, stirring often.
11. Return all vegetables back into the soup pot.
12. Pour in the vegetable or chicken stock, add bay leaves and  peppercorns.
13. Cook until all vegetables are fully cooked.
14. Remove and discard the bay leaves and peppercorns.
15. Use a potato masher, or immersion blender, to cream most of the vegetables (you may save about 1 cup of chunky veggies to complement the body of this creamy soup).
16. Add white wine, heavy cream,Thyme, Sage, salt and pepper to taste.
17. Cook for 5 minutes.
18. Add cheddar cheese, and cook until cheese melts.
19. Serve hot, garnished with chopped parsley or dill.