From time to time we find ourselves rethinking older recipes in light of what we’ve learned since first uploading them. Here’s one such revision for a winter classic.
Serves 8; 68 mgs. of sodium per serving
- 2 tbsps. unsalted butter
- 6 leeks, white part only, thoroughly washed and thinly sliced
- 4 medium to large potatoes peeled and cut into ¼-inch cubes
- 3 cups water
- 3 cups whole milk
- freshly ground black pepper
- 1 tbsp. chopped fresh dill
- 2 tbsps. sliced chives
Directions: Heat a large heavy- bottomed pot or Dutch oven to medium high heat, add the butter and leeks and cook for 10 minutes, stirring to prevent burning. After 10 minutes add the potatoes, water and milk along with the rest of the ingredients. Stir to combine and bring the mixture to a simmer. Cook, partially covered, for 1 hour, taking care not to let the soup boil. This will produce a somewhat lumpy soup, with pieces of potato floating in the broth. If you prefer a smoother, thicker soup, transfer half of the mixture to a food processor or blender and blend to a puree. Return it to the pot and stir to combine with the rest of the soup.