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Leek Potato Dill Soup
Ingredients:
1/4 cup (1/2 stick) butter
5 cups vegetable stock
1 cup (about) half n half
8 cups thinly sliced leeks (about
5 large; white and pale green parts only)
1 large potato (about 10 oz), peeled, cut into 3/4" pieces
1 tbs dill 1 clove fresh garlic crushed
Procedure:
1. Melt butter in heavy, large pot over medium heat.
2. Add leeks, turnip, and potato garlic and dill. Stir to
coat.
3. Reduce heat to very low. Cover and cook until leeks are translucent, stirring occasionally for about 30 minutes.
4.
Stir in vegetable stock.
5. Increase heat to medium.
6. Cover and simmer until potatoes are tender, about 45 minutes.
7.
Working in batches, puree soup in blender.
8. Return soup to pot.
9. Thin with milk to desired consistency.
10. Season
with salt and pepper.
Serving Size: 1 cup
8 servings
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