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Potato Leek Soup

  • 4servings
  • 60minutes
  • 337calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B6, H, C
MineralsNatrium, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 2 medium leeks , white and light green parts only, cut into 1/4-inch pieces

  3. 2 stalk(s) celery , sliced, plus celery leaves

  4. 1 medium fennel bulb , cored and cut into 1/2-inch pieces

  5. Kosher salt and pepper

  6. 4 clove(s) garlic , finely chopped

  7. 6 large (sprigs) fresh dill , plus more for serving

  8. 1 1/20 pound(s) red potatoes , cut into 1/2-inch pieces

  9. 8 cup(s) low-sodium chicken broth

  10. 1 cup(s) frozen peas , thawed

  11. 1 tablespoon(s) fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pot over medium heat. Add the leeks, celery stalks, and fennel and season with 1/2 teaspoon each salt and pepper; cook, stirring occasionally, for 4 minutes. Stir in the garlic and cook for 2 minutes.

  2. Tie the dill sprigs together with a piece of kitchen twine. Add it to the pot along with the potatoes and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, 12 to 15 minutes.

  3. Add the peas and celery leaves and cook until heated through, about 2 minutes. Discard the dill sprigs. Stir in the lemon juice and additional dill, if desired.

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