Eat For Eight Bucks: Leek Soup with Lemon and Dill

Name: Eat For Eight Bucks: Leek Soup with Lemon and Dill
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 Tbsps crème fraiche; 59 milliliters fresh dill (plus more for garnish); 1 teaspoon Kosher salt; 946 milliliters large leeks, halved lengthwise and thinly sliced (about; 2 Tbsps lemon juice; 1 Zest of lemon; 2 mediums russet potatoes, peeled and cut into 1-inch chunks; 946 milliliters chicken or vegetable stock; 79 milliliters white wine

Eat This recipe covers 28% of your daily requirements of vitamins and minerals. It will be From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up lemon juice, lemon zest, dill, and a few other things to make it today.

Instructions

In a medium Dutch oven or lidded saucepan, melt the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Sauce Pan

Add the leeks and sauté until soft, but not yet beginning to brown, about 5 minutes.

Ingredients you will need

Leek

Pour in the wine and cook until reduced by half, about 2 minutes.

Ingredients you will need

Wine

Add the potatoes and salt, stir to coat, and cover with the stock. Bring to a boil. Simmer, partially covered until the potatoes are very tender, about 20 minutes.

Ingredients you will need

Potato

Stock

Salt

Remove from the heat and puree with the dill, lemon juice and zest, using an immersion or standing blender. Return to the pot and stir in the crème fraiche.

Ingredients you will need

Creme Fraiche