Fresh dill compliments the creamy potatoes in this soup and a splash of wine and a pinch of nutmeg give the soup additional layers of flavor. The best part is that after only 30 minutes of simmering, a cozy and deeply flavorful soup appears.
By Jill Nammar
This is magic soup because with minimal effort you get a big reward. Everything gets put in a soup pot with some water. Voila, after about 30 minutes of simmering, a cozy and deeply flavorful soup appears.
Fresh dill compliments the creamy potatoes. A splash of wine and a pinch of nutmeg give the soup additional layers of flavor.
- 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
- 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.
- 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.
- Turn off the heat.
- Stir in the half and half, chopped dill, grated nutmeg and a couple of grinds of black pepper.