Prep 15 mins
Cook 15 mins
This soup is serious comfort food and it freezes great - just make sure to heat slowly after defrosting.
- Wash leeks, trim off root ends and green leaves, then chop white part in food processor. Mash half of the potatoes and cut remaining potatoes into small cubes.
- Melt butter in stock pot. Add leeks and saute, stirring occasionally for 5 minutes and taking care that the leeks don't turn brown. Stir in broth, dill, salt, pepper and bay leaves. Combine half and half and flour stirring till smooth. Whish half and half into soup and cook till slightly thickened.
- Stir in mashed and cubed potatoes, simmering for 10-15 minutes. Remove bay leaves and stir in sour cream.
- Garnish with fresh dill - serve.
Thick and delicious soup that certainly sticks to your ribs. I lightened it some by skipping the butter and sauteing. I just cooked the potato and leek in the chicken stock until the leek was tender and the volume had cooked down. That went into the food processor and when it was smooth I added fat free coffee creamer for the half and half along with fat free sour cream. No flour was needed and I omitted the dill from personal choice.
YUMMY! Made a perfect light supper last night. I did embelish it a bit . . . added fresh sliced fennel and minced garlic and left out the dill. First sauted the leaks and fennel in the butter; then added the raw cubed potatoes and broth, which made for a one pot meal. Simmered for about 20 minutes, then pureed a portion using my immersible blender stick. Used cream instead of half and half therefore did not need the flour. Thanks for sharing!