Creamy Potato Leek Soup with Dill
Serves 8 to 10
1 to 2 large leeks, washed well, both white and green parts chopped
2 tablespoons oil/butter
6 to 8 Yukon Gold or any potato you prefer, peeled and cubed
8 cups vegetable stock
Freshly ground black pepper, to taste
1 teaspoon kosher salt
½ cup or more fresh dill, finely chopped, plus more for garnish
1 cup heavy cream/oat cream/or non dairy substitute of your choice
Sour cream for serving
Step by Step Instructions
Step 1
Add 2 tablespoons of oil or butter to a stock pot. Saute the chopped leeks until they just start to caramelize.
Step 2
Add the potatoes to the pot.
Step 3
Add the stock, ground pepper and salt and bring to a boil, then reduce to a simmer.
Step 4
When the potatoes are soft, remove the pot from the heat.
Step 5
Add the dill and the cream, stir.
Step 6
Using an immersion blender, blend the soup until it is smooth.
Step 7
Taste and adjust seasoning.
Step 8
Serve with fresh dill sprinkled on top or with a dollop of sour cream.
