Leek and Potato Soup with Light Cream & Dill

 

A traditional Irish dish, Leek and Potato Soup is frugal, filling and full of flavour, and can also be made in little more than half an hour. The perfect antidote to the season's colder weather, this rich and satisfying soup is taken up a notch with two perfect partners: cream and dill. The leeks are simply sautéed in butter until soft, then combined with diced potatoes and chicken stock and simmered for half an hour. The soup is then puréed with dill until silky smooth, enriched with cream and seasoned with salt and white pepper. Hardy, warm and delicious, this simple soup is the ultimate winter warmer.

Leek and Potato Soup with Cream & Dill
Serves 8-10

8 tbsp butter
6 cups thinly sliced leeks, white and pale green parts only
6 russet potatoes, peeled and cut into 1/2-inch cubes
8 cups chicken stock
3 tbsp coarsely chopped fresh dill, plus more for garnish
1/2 tsp salt

1/2 cup light 5% cream or whole milk
Sour cream for garnish, optional

In a large pot, warm the butter over medium heat. Add the leeks and cook, stirring frequently until softened, about 6-8 minutes. Add the potatoes and broth, increase heat to high and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are very tender, about 25-30 minutes. Remove the pot from the heat and add the dill. Using an immersion blender, purée the soup until very smooth. Add the cream and season to taste with sea salt and freshly ground white pepper. To serve, ladle the soup into warm bowls, swirl in a dollop of sour cream and garnish with some sprigs of fresh dill.