Name: Potato Leek Soup
Prep time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp. olive oil; 2 medium leeks; 2 stalk celery; 1 medium fennel bulb; Kosher salt and pepper; 4 clove garlic; 6 large fresh dill; 1 1/2 lb. red potatoes; 8 c. low-sodium chicken broth; 1 c. frozen peas; 1 tbsp. fresh lemon juice

Step 1Heat the oil in a large pot over medium heat. Add the leeks, celery stalks, and fennel and season with 1/2 teaspoon each salt and pepper; cook, stirring occasionally, for 4 minutes. Stir in the garlic and cook for 2 minutes.

Step 2Tie the dill sprigs together with a piece of kitchen twine. Add it to the pot along with the potatoes and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, 12 to 15 minutes.

Step 3Add the peas and celery leaves and cook until heated through, about 2 minutes. Discard the dill sprigs. Stir in the lemon juice and additional dill, if desired.

Potato Leek Soup

Ingredients

Directions

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