Potato – Leek Soup with Dill

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

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