Creamy Potato and Leek Soup with Dill
Servings: 4
Total Time: 40 minutes
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
1. 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.
2. Pour the chicken stock into the pot and bring to a boil. Simmer until potatoes are tender, about 15 minutes.
3. Transfer HALF of the soup to a blender and pulse until smooth then return back into the pot.
4. Stir in the heavy cream and dill and simmer until heated through. Season with salt and pepper to taste.
2. Pour the chicken stock into the pot and bring to a boil. Simmer until potatoes are tender, about 15 minutes.
3. Transfer HALF of the soup to a blender and pulse until smooth then return back into the pot.
4. Stir in the heavy cream and dill and simmer until heated through. Season with salt and pepper to taste.
