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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.

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Annacia December 17, 2009

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!

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Galley Wench September 23, 2009
Ila's Potato Leek Soup