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Ingredients
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Main ingredients
Method
Prep and mise en place
- 1
Trim and clean the leeks. Slice the white and light-green parts into thin half-moon pieces; rinse well to remove grit.
- 2
Mince the garlic.
Cooking
- 3
- 4
Add potatoes and broth
Add the diced potatoes and vegetable broth. Increase heat to bring to a gentle boil, then reduce to a simmer.
- 5
- 6
Blend to texture
Use an immersion blender to blend the soup to your preferred texture: completely smooth or with some chunks.
- 7
Finish and flavor
Stir in milk and optional heavy cream. Add dill and lemon zest; then stir in lemon juice. Season with salt and pepper to taste. If the soup is too thick, thin with additional broth.
- 8
Serve
Ladle into bowls and garnish with extra dill and a dollop of sour cream if desired.