Description
Creamy potatoes and leeks mingle with fresh dill and a hint of nutmeg in this quick and comforting soup. A splash of white wine adds depth.
Ingredients
Units
Scale
- 4 large leeks, white and pale green parts, rinsed well and chopped
- 4 large baking potatoes, peeled and chopped
- 10 cups (2370 ml) of water
- 8 Rapunzel No Salt Vegetable Bouillon Cubes (see notes)
- 2 1/2 teaspoons of kosher salt
- 1/3 cup (80 ml) of dry white wine (optional)
- 1/4-1/3 cup (60-80 ml) 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
Instructions
- 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.
Notes
- For a richer flavor, sauté the leeks in butter or olive oil for 5 minutes before adding them to the water.
- If you don’t have Rapunzel No Salt Vegetable Bouillon Cubes, substitute 8 cups of vegetable broth and adjust salt accordingly.
- To achieve a smoother soup, blend a portion of the soup with an immersion blender before adding the cream and dill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 15