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Creamy Potato and Leek Soup with Dill
A creamy and chunky potato soup with leeks, carrot, celery, and dill.
servings: 4
total time: 40 minutes
recipe by: Frankie
Ingredients
- 1 TBSP unsalted butter
- 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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