Dilled Potato Leek Soup Recipes

DILLED POTATO LEEK CHOWDER

Steps:

• Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
• Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
• Whisk half-and-half with flour in a small bowl until smooth; set aside.
• Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
• Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.

DILLED POTATO-LEEK SOUP

Steps:

• In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.

CREAMY DILL POTATO SOUP

Steps:

• Place potatoes, onion and celery in saucepan.
• Add water and season with salt and pepper.
• Partly cover and bring to boil.
• Cook 18 minutes over medium heat or according to size of potatoes.
• Potatoes should be fully cooked.
• Drain vegetables, but keep the liquid!
• You`ll need it
• Return the liquid to the saucepan.
• Cook over high heat reduce the liquid by 1/4 of original amount.
• While waiting for liquid to reduce preheat the milk.
• I recommend 55 to 130 seconds depending on microwave oven.
• Milk should be warm if dropped on the wrist.
• Remove saucepan from heat.
• Pour milk into saucepan, stirring constantly.
• Add cooked vegetables, nutmeg and dill.
• Pepper to taste.
• Cook 4 minutes over very low heat.
• Do not allow milk to boil at any time during aforementioned step.
• Sprinkle with chervil and Voila!