Description
A cozy, creamy soup featuring soft potatoes, sweet leeks, and a bright touch of fresh dill.
Ingredients
Scale
- 2 large leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Butter or oil for sautéing
Instructions
- In a large pot, melt butter or heat oil over medium heat. Add the leeks and onion, and sauté until softened, about 5 to 7 minutes.
- Add the diced potatoes and broth, bringing to a boil. Scrape any browned bits from the bottom of the pot for extra flavor. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to purée the soup until smooth, or carefully blend in batches. If you prefer a chunkier texture, pulse gently, leaving some pieces.
- Stir in the heavy cream and chopped dill, warming gently for 2 to 3 minutes without boiling. Season with salt and pepper to taste.
Notes
Serve hot, garnished with additional dill if desired. Pairs well with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 100mg