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

1. 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. 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.

* Per serving · 4 servings · Values may vary.