Instructions

1. While heating a large pot, chop ½ red onion.
2. Add to pot, along with ½ cup red wine.
3. Mince 8 garlic cloves and add garlic and 3 tablespoons dried Italian seasoning to pot.
4. Slice red potatoes and set aside.
5. Cut stems and ends off two leeks and slice the remaining tender part of the leeks into strips.
6. Rinse leeks in cold water then chop and add to heated pot.
7. Pour in ½ cup red wine and add potatoes.
8. Cover with 3-4 cups whole milk.
9. Using a hand blender, blend the potatoes and vegetable until it has a somewhat smooth consistency, leaving some chunks of potato intact.
10. Add 1 teaspoon of white pepper and 2 tablespoons granulated chicken bouillon to soup, cook slightly longer.
11. Serve with garnish of red onion strips.