2 cups leeks, washed and sliced
2 cups baby red potatoes, sliced
4 cups vegetable stock
1 tablespoon butter (or vegan alternative)
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons fresh dill
Place all the ingredients in a pot and bring to a boil. Reduce heat and simmer until the potatoes are cooked through, approximately 15 minutes.
Allow to cool for 20 minutes, then puree. While pureeing add:
1/2 cup cream (or vegan alternative)
Serve each bowl with some extra dill as a garnish.
Yields: 4 servings