Potato-Leek Soup
Instructions:
- For me, potatoes are a harbinger of fall. Fresh potatoes and leeks are simmered with dill and pureed until smooth and creamy. The flavors are clean and earthy. Even when not using dairy, this soup has a lovely creamy texture.
- Heat the olive oil in a stockpot and sauté the leeks, potatoes, garlic powder, dill, and salt. Add the water and simmer until the potatoes are very soft, about 20 minutes.
- Remove the soup from the heat and puree it in small batches, adding some of the milk to each batch. Return the soup to the pot and stir to blend.
- Or, if you have an immersion blender, simply puree the soup in the pot while slowing adding the milk. The soup should be very creamy.