Rich Potato Leek Soup
|Dill weed||1 Tablespoon|
|Potatoes||4 Large, peeled and sliced|
|White pepper||1⁄8 Teaspoon|
|Root vegetable stock/Instant vegetable stock||3 Cup (48 tbs)|
|Milk||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
Trim and discard root ends and tough green tops of leeks; remove all coarse outer leaves.
Cut leeks in half lengthwise, then hold each one under cold running water, separating layers to rinse out dirt.
Cut into thin slices.
Melt butter in a 5 quart kettle over medium heat.
Add leeks and dill; cook, stirring often, until leeks are soft.
Add potatoes, 1/2 teaspoon salt, pepper, and stock.
Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes are tender.
In blender or food processor, whirl soup, a portion at a time, until smooth.
Return puree to kettle and stir in milk.
Cook over medium heat, stirring often, until soup is steaming.
Add more salt, if needed.
Top each serving with a dollop of sour cream and dill sprigs.