2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 leeks, rinsed thoroughly and sliced (white and pale green parts)
1 medium rib of celery, chopped
1 medium carrot, peeled and chopped
salt & pepper
4 cups water
1 cup heavy cream
1 TBSP fresh dill
DIRECTIONS
Melt the butter in a dutch oven or large pot over medium heat.
Add the potatoes, leeks, celery, carrot, 1 tsp salt, and 1/4 tsp pepper to the pot and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Pour in the water and bring to a boil.
Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
Transfer HALF of the soup to a blender and pulse until smooth then pour back into the pot.
Stir in the heavy cream and dill and simmer until heated through.
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