2 large leeks
2 pound yukon gold potatoes, cubed
5 cups vegetable broth
2 cups water
1 tablespoon unsalted butter
1 teaspoon minced fresh dill
1/4 teaspoon white pepper
1/4 cup dry white wine
1/4 cup whipping cream (optional)
1. Remove the leeks' root and tough outer; halve lengthwise.
2. Soak in 10 cups of water with 2 tablespoons of white vinegar for 30 minutes.
3. Rinse well and chop.
4. Melt butter in a large stock pot over a medium-high heat.
5. Add chopped leeks, cook till softened.
6. Add the remaining ingredients.
7. Simmer over a medium-low heat until the potatoes fall apart (about 1 hour).
8. Remove from heat.
9. Using an immersion blender, puree to desired thickness.
Changes: We used 3.5c Veg stock and 1.5 cup Chicken stock (since we ran out of veg stock and had to replace the remaining portion). We used dry dill, same quantity (so it imbued more flavor). We used whipping cream, and added it just before pureeing. While pureeing it seemed a bit thin, so I thickened it with 2 tsp of Arrowroot.
Instead of white wine, we used a New Belgian trippel to deglaze the pan after the leeks had sauteed.
We served it with sourdough bread for dipping, and garnished with the chives.
This soup was EXTREMELY delicious. It was hearty, and has left me feeling very full for the relatively low caloric content.
