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Heat oil in a large deep skillet until hot but not boiling. Add chopped leeks, onion and green onion. Season with salt and pepper and cook, stirring frequently until onion is golden, approximately 20 minutes. Add wine and bring to a boil. Add diced potato, stock and water. Cover skillet and cook over low heat, stirring occasionally, until the potato is tender.
Separate 1 ½ cup of the soup and blend. Return to pan again and correct seasoning.
Serve immediately. Sprinkle grated cheese over and drizzle with drops of balsamic vinegar.
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