1/4 cup cooking fat
2 medium leeks washed, trimmed, and thinly sliced (white and pale green parts only)
2 t dried thyme
Pinch of crushed red pepper flakes
Salt 2 medium-small potatoes, cut into 1/2 inch chunks
1 pound chanterelle mushrooms, roughly chopped
1/2 cup dry white wine
1 quart bone broth, veggie stock, or chicken stock
1 1/2 cups heavy cream
Freshly ground black pepper
1In a large Dutch oven or soup pot over medium heat, add the cooking fat. Once it is warm, add the leeks, thyme, red pepper flakes, and a hefty pinch of salt. Stir often, until softened, about 6 minutes. Add the potatoes and mushrooms and cook, stirring occasionally, until the mushrooms give up some of their liquid and shrink in size, about 8 minutes.
2Pour in the wine and cook until some of the liquid evaporates, about 2 minutes. Slowly add the stock, then increase the heat to medium-high and simmer for 20 minutes. Reduce the heat to low, stir in the cream, and cook for 5 more minutes or until just warmed through. Add salt and pepper to taste.
3Serve with a side of toasted sourdough bread for dunking.