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1
In a pan, sweat the leeks and potatoes until they are clear.
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2
In a stock/soup pot, bring the chicken stock to a full boil.
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3
Add the leeks and potatoes.
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4
Throw in the fresh dill, reserving a little to throw in in the last 10 minutes of cooking.
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5
(Fresh herbs lose their potency during the cooking process and the addition of fresh dill towards the end really makes a difference).
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6
Add fresh grated pepper to taste and salt if needed.
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7
(most chicken stocks are salty enough that you don't need to add a lot).
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8
Let the soup boil for about 30 minutes and reduce down by 1/3, making sure to stir it often.
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9
Reduce heat and simmer for another 30-45 minutes, stirring regularly, until the potatoes look completely cloudy and have no hint of opaqueness to them.
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10
You will notice the soup has a thickness and heartiness to it that indicates it's ready to eat.
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11
I usually have this cooking for a couple of hours.
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12
The more you let it simmer, the richer the soup becomes.
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13
If you're in a rush for time, it still tastes fantastic after about an hour, but it's worth the wait if you can!
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14
In the last 10 minutes, you can add the milk if you think it needs it (some potatoes are starchier than others) and also add the little bit of reserved fresh dill.
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15
Serve this soup as is, or add some cheddar cheese, jalapenos, or fresh parsley on top.
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16
My husband loves it with the Jalapenos, and I love it with the cheese and parsely.
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17
You experiment!
