Recipe Post | Dilled Potato Leek Soup

N O U R I S H • Save this recipe for later mamas! We absolutely love this delicious recipe.

Ingredients:

• 3 tablespoons salted butter
• 4 medium leeks (rinsed well with white and light green parts sliced ¼-inch thick)
• 2 teaspoons fine sea salt (to taste)
• 1 ½ pounds Yukon gold potatoes (peeled and chopped into bite-sized pieces)
• 4 cups chicken broth
• 1 cup heavy cream
• ½ cup chopped fresh dill

Instructions:

1. Warm the butter in a Dutch oven or heavy soup pot over medium heat. When it melts, add the leeks. Stir in the salt, and let the leeks sweat in the hot fat until tender and tender and fragrant - about 6 minutes.
2. Dump the potatoes into the pot, and then pour in the broth. Turn up the heat to medium-high and bring it all to a boil. As soon as the soup boils, turn down the heat to medium-low and simmer, uncovered, until the potatoes are tender and easily broken up - about 25 minutes.
3. Turn off the heat, and then stir in the dill and cream. Let the soup rest for about 5 minutes, and then purée with an immersion blender until smooth.
4. Serve immediately or transfer to the fridge and store for up to 5 days.

Source: https://nourishedkitchen.com/a-recipe-potato-leek-soup-with-dill/#wprm-recipe-container-21691

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