Thyme, Leek and Potato Stew

Serves 6


¼ cup butter
1 teaspoon olive oil
4-5 large sized leeks, cleaned and sliced thick
½ cup fresh thyme, chopped
2 lbs of potatoes, scrubbed and chopped course into 1 inch cubes
3 large carrots, scrubbed and chopped course
1 cup white wine
½ cup water
1 cup milk


In a large soup pot, over medium low heat, add butter and olive oil. Sauté leeks and thyme, cook, about 4-5 minutes until leeks are soft and translucent. Add potatoes and carrots and continue to sauté for another 4-5 minutes. Add wine and sauté for a few more minutes, then add water. Simmer on low heat for about 30-40 minutes. Add cracked pepper and milk and simmer for another 20-30 minutes stirring occasionally to break up a few of the potatoes which will absorb liquid and help thicken the stew. Garnish with a sprig of fresh thyme. Serves 6