Luscious Potato Leek Soup
Recipe Type: Main
Fresh dill compliments the creamy potatoes and a splash of wine and a pinch of nutmeg give the soup additional layers of flavor and all in only 30 minutes.
  • 4 large leeks, white and pale green parts, rinsed well and chopped
  • 4 large baking potatoes, peeled and chopped
  • 10 cups of water
  • 8 Rapunzel No Salt Vegetable Bouillon Cubes (see notes)
  • 2½ teaspoons of kosher salt
  • ⅓ cup of dry white wine (optional)
  • ¼-1/3 cup of half and half or heavy cream
  • 2 tablespoons potato starch mixed with two tablespoons of cold water to thicken the soup
  • A little grated fresh nutmeg (optional but good)
  • A handful of chopped fresh dill
  • Couple of grinds of black pepper
  1. Place the chopped leeks and potatoes in 10 cups of cold water with the salt and the bouillon cubes. Bring to a simmer, partially covered, for about ten minutes. Add the white wine.
  2. Bring back to a simmer, partially covered. Cook for another 20 minutes or until the potatoes are soft and the leeks are tender. Stir in the potato starch and water mixture.
  3. Turn off the heat.
  4. Stir in the half and half, chopped dill, grated nutmeg and a couple of grinds of black pepper.
Recipe by Honest Cooking at