I made this soup last week. My guests loved it. This soup was a hit.
Not only is it delicious but it's healthy, and there is no need to
feel guilty while having seconds.

For a picture and some tips here's the page from my website http://
monikakorngut.com/delicious_leek_soup.htm.

Serves 6

1 pound leeks (white and pale green parts only, about 2
bunches), 400 grams
1 onion, thinly sliced
1 carrot, medium, cut into 1/4 inch slices
1 Tbsp butter
2 tsp brown sugar
1/2 cup white wine
6 cups vegetable stock
2 potatoes, medium, cubed
6 tsp goat cheese
salt and freshly ground black pepper

To prepare leeks, cut them lengthwise and cut them into thin slices
crosswise. Place them in a large bowl with cold water to clean any
dirt. Rinse several times. Use a colander to help with draining the
water. Pat leeks with a paper towel to dry them as much as possible.
In a large pot heat butter, add onion and carrot. Sprinkle a little
bit of salt and pepper and saute for 3 minutes. Add leeks, season
again with salt and pepper and continue sauteing the mixture on medium-
low heat for 20 to 30 minutes until leeks reduce in size and begin to
brown. Stir occasionally. This process may take more time if leeks are
less dry.

Add brown sugar and continue sauteing for another 3-5 minutes until
leeks caramelize more and look kissed by the sun.

Add white wine, deglaze the pan with a wooden spoon, scrapping all
those little bits stuck to the pan.
Add stock, increase heat to medium, add potatoes and cook for 20
minutes or until the potatoes are tender. Turn the heat off and let
mixture stand to cool off.
Insert a handheld blender, or transfer to a regular blender, and puree
the mixture. Taste for seasoning.

Reheat, ladle into bowls and add a teaspoon of goat cheese on top.
Enjoy.

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