Eat For Eight Bucks: Leek Soup With Lemon And Dill Recipe

• 2 tablespoons butter
• 3 large leeks, halved lengthwise and thinly sliced (about 4 cups)
• 1/3 cup white wine
• 2 medium russet potatoes, peeled and cut into 1-inch chunks
• 1 teaspoon Kosher salt
• 1 quart chicken or vegetable stock
• 1/4 cup fresh dill (plus more for garnish)
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 2 tablespoons creme fraiche

1. In a medium Dutch oven or lidded saucepan, melt the butter over medium heat. Add the leeks and saute until soft, but not yet beginning to brown, about 5 minutes. Pour in the wine and cook until reduced by half, about 2 minutes. 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.
2. 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 creme fraiche. Serve with a sprinkle of dill leaves for garnish, and some crusty bread.

butter, leeks, white wine, russet potatoes, kosher salt, chicken, ubc, lemon, lemon juice, crueme fraiche

Taken from www.seriouseats.com/recipes/2011/03/leek-soup-with-lemon-dill-recipe.html (may not work)