Emma Frisch

Ingredients

• 3 1/2 cups chopped leeks
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/3 cup white wine
• 3 cups boiling water
• 1 teaspoon vegetable bouillon
• 5-6 cups potatoes, chopped small
• 1 bay leaf
• 1 teaspoon thyme
• sea salt & black pepper, to taste
• 1 whole wheat sprouted tortilla
• Gruyère cheese, shaved
garnish
• a dollop of yogurt per serving
• chives, minced

Instructions

1. In a soup pot, heat the butter and olive oil. Add the leeks and saute for a couple minutes. Add the white wine and continue to simmer for about 5 minutes, covered with a lid. And the water and dissolve the bouillon. Add the potatoes, herbs, and spices, and cover for about 25 minutes, or until potatoes are tender. Transfer to a blender, or use an immersion blender, and coarsely puree. Return to stove top and simmer for about 5 minutes. Garnish with chives and yogurt.
2. Shave the gruyere on one half of the tortilla and fold over. In a toaster oven, or oven on low (250 degrees), toast until browned, and cheese is melted. Cut into wedges and fancify your soup! Also a delicious substitute for a spoon.