• 2 tablespoons butter or olive oil
• 2 large leeks, cleaned and cut into half-moons
• 3 large Yukon potatoes, peeled and diced
• 4 cups vegetable stock
• 2 cups dry white wine
• 2-3 teaspoons Pacific Flake Sea Salt (adjust to taste)
• 1 large pinch of Saffron 

Garnish:

• Salted kettle chips
• Freshly ground black pepper

1. In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat.
2. Add the sliced leeks and sauté them for about 5 minutes or until they become tender and slightly translucent.
3. Add the diced Yukon potatoes to the pot along with the dry white wine and saffron. Let it simmer for about 5 minutes.
4. Now, pour in the vegetable stock and bring the mixture to a gentle boil.
5. Reduce the heat, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are fork-tender.
6. Using a blender, carefully puree the soup until it's completely smooth and velvety.
7. Return the blended soup to the pot if using a regular blender.
8. Season with Pacific Flake Salt, adjusting to taste.
9. Ladle the creamy saffron leek and potato soup into bowls. Top each serving with a handful of salted kettle chips for a satisfying crunch. Finish with a generous grind of freshly ground black pepper.