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Categories:Viewed: 68 - Published at: 7 years ago
Ingredients
- 1 1/2 lb. potatoes, peeled and chopped
- 1 1/2 lb. large carrots, chopped
- 3 large leeks, white parts only, finely sliced
- 3 tablespoons butter or olive oil
- 3 cups water
- 3 cups chicken broth
- 1 teaspoon thyme
- 1 tablespoon dill
- salt to taste
- half-and-half, cream, or plain yogurt (optional)
- 1/4 cup finely chopped fresh chives or parsley
Method
- Melt the butter in a stock pot, add the leeks and carrots
- over medium-low heat. Saute for about 5 minutes. Add the potatoes, chicken stock, water, thyme, dill and salt. Simmer for 25-30 minutes, until vegetables are soft.
- Puree with an immersion blender. Ladle into bowls, and serve with a swirl of cream or yogurt and a sprinkling of fresh herbs.
