Potato Leek Soup with Dill

January 10th, 2014 by Erin Gennow
Potato Leek Soup with Dill

Potato Leek Soup with Dill

Potato Leek Soup with Dill

Potato Leek Soup with Dill is a great cold weather dish.  The potatoes make it hearty, while the leeks and dill help to add some refreshing flavors.  Soups are great leftover dishes, as the flavor improves the next day, and they freeze really well.  So, make a double batch, and freeze a few servings for a quick lunch later in the month.

Prep & Cook Time: 40 minutes

Serves: 4 main courses

Ingredients

2 medium leeks, diced small

2 lb. russet potatoes, peeled and diced small

4 tablespoons butter, unsalted

4 cups vegetable broth
(or water)

1 cup whole milk
(or half and half)

3 tablespoons dill, chopped and divided

½ teaspoons fine sea salt, or to taste

¼ teaspoon ground white pepper

Equipment


4-quart pot, or larger

Wooden Spoon

Knife

Immersion Blender or Blender

Process

Clean and dice the leeks.

Heat 4 tablespoons unsalted butter in a 4-quart pot (or larger) over medium-low heat. Once the butter has melted add in the diced leeks and sprinkle with ¼ teaspoon fine sea salt. Cook the leeks until they soften, about 5 to 10 minutes.  Try not to let them brown, as this will muddy the color of the soup later on.

Peel and dice the russet potatoes.  You can keep the skin on if you wish, but it will muddy the color of the soup a bit.

Add the diced potatoes to the pot with the leeks and sprinkle in another ¼ teaspoon fine sea salt. Cover the vegetables and cook over medium heat for about 15 minutes, stirring occasionally. They may stick to the bottom of pot a bit, that’s okay.

Add 4 cups broth (or water) and ¼ teaspoon white pepper. Simmer the soup until the vegetables are tender. This should take about 10 minutes.

For a somewhat chunky soup transfer about 3 cups of soup to a blender with 1 cup whole milk and blend until smooth. Be careful when blending hot liquids. Only fill the blender half full. Place a towel over the lid of the blender. Blend in batches if necessary. If you want a smooth, puréed soup, blend all of the liquid.

Alternatively, you can use an immersion blender if you have one.  Stir in the 1 cup milk after you’ve blended.

Return the soup to the pot. Stir in 2 ½ tablespoons of chopped dill. Taste for salt and pepper and add additional if needed. Cook for a couple more minutes to let the flavors combine.

Ladle the soup into bowls and top with additional chopped dill for garnish.

Potato Leek Soup with Dill 2

Potato Leek Soup with Dill 2

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