Leek And Red Potato Soup

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   Wash and slice leeks, and saute in a stockpot with celery in 2 Tbsp olive oil until limp but not brown. Add remaining ingredients except dill, pepper, and croutons, and bring to a boil. Reduce heat to low-medium and cook until potatoes are tender. Reserve 4 cups and puree the rest of the potful with an immersion blender, or in a food processor and return to stockpot. Add back the reserved soup and season generously with dill and black pepper, and salt if you really need it. Add more stock or water if the soup is too thick. Serve hot with garlic croutons. If you're going to serve this cold, remember that you will need a bit of extra seasoning and salt.

* Per serving · 4 servings · Values may vary.