Leek and Veggie Soup

Ingredients:

8 medium leeks (Trimmed to just the light green and white parts), chopped
1 medium onion, chopped
1 head of cauliflower, chopped
1-2 small crowns broccoli, chopped
2 ribs of celery, chopped
2 small boiling potatoes washed and diced
1 stick (1/2 cup) unsalted butter
1/2 cup dry white wine
6 cups chicken stock (half cup more if you choose to omit the wine)
1/4 cup all purpose flour


Instructions:

Slice the leeks, then wash them in a large bowl of water, agitating them well. Lots of dirt gets in all those layers! Drain them well in a colander.

Melt butter in your soup pot. Add leeks, onion, cauliflower, broccoli, celery and potatoes. Cook over medium heat, stirring occasionally until slightly softened, about 8 minutes. Add flour and sauté 2 to 3 minutes more. Add wine and stock. Bring to a boil, then reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Use a stick blender to blend directly in pot or transfer to blender in small batches to break up the veggies. BE CAREFUL WHEN BLENDING HOT FOODS! Serve with rice. The longer it sits, the more the flavors marry and the better it is!