Potato-Leek Soup with Horseradish

1. 1

   In soup pot, heat oil.

2. 2

   Add leeks, and cook, stirring, over medium-low heat until softened but not browned, about 7 minutes.

3. 3

   Add garlic and pepper flakes, and cook, stirring, 2 minutes.

4. 4

   Add potatoes and broth or water and 1 1/2 tsp.

5. 5

   salt.

6. 6

   Cover, increase heat, and bring to a boil.

7. 7

   Reduce heat, and simmer, partially covered, until potatoes are soft, about 20 minutes.

8. 8

   Use back of spoon to mash some of potatoes against sides of pot to thicken broth.

9. 9

   Stir in generous sprinkling of freshly ground pepper, horseradish, lemon juice and dill.

10. 10

    Taste, and add more salt if desired.

11. 11

    Serve hot, sprinkled with fresh dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.