Potato Leek Soup
This recipe is a simple recipe that can be a base for many other variations. The type of potato, stock or herbs can change the taste to your likening. Crumbled bacon or cheese are great additions and it goes well with a slice of hearty bakery bread.
5 Large potatoes, peeled and diced
3-4 large large cleaned and sliced (white only)
4 cups water, vegetable or chicken stock
1 cup milk or light cream
2 Tbs. fresh or dry Dill weed
salt and pepper to taste
Garnish with fresh chives
Boil first three ingredients until potatoes are tender.
Process in a food processor or use an immersion blender to puree potatoes and leeks.
1/2 hour before serving whisk in milk, dill, salt and pepper.
Simmer until soup is heated through completely.