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