Ingredients
- 2 tablespoons butter
- 2 large leeks
- 1 pound yukon gold potatoes
- 4 cups vegetable stock
- 3 cups water
- 2 bay leaves
- 3 sprigs fresh tarragon, minced
- 1 teaspoon dill
- 1/2 teaspoon ground pepper
- salt to taste
Make it step by step
- Cut off bottom of leeks. Slice in half lengthwise and rinse well under running water. Thinly slice.
- Saute leeks in butter in large pot with dill, tarragon, salt and pepper until translucent and soft.
- Add potatoes, stock, water and bay leaves.
- Bring to boil, then reduce heat and simmer until potatoes are soft.
- Remove bay leaves then puree half (or more) of the soup to give it a creamy base.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Allison Kline, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.