Potato Leek Soup Recipe

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.

3. Sauté aromatics

In a large heavy pot, melt the butter over medium heat. Add the leeks and garlic and cook until the leeks are translucent and fragrant, about 5-7 minutes.

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. Simmer until tender

Simmer until potatoes are fork-tender, about 15-20 minutes.

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.