Ingredients
1 1/2 lb. potatoes, peeled and chopped
1 1/2 lb. large carrots, chopped
3 large leeks, white parts only, finely sliced
3 tablespoons butter or olive oil
3 cups water
3 cups chicken broth
1 teaspoon thyme
1 tablespoon dill
salt to taste
half-and-half, cream, or plain yogurt (optional)
1/4 cup finely chopped fresh chives or parsley
Preparation
Melt the butter in a stock pot, add the leeks and carrots over medium-low heat. Saute for about 5 minutes. Add the potatoes, chicken stock, water, thyme, dill and salt. Simmer for 25-30 minutes, until vegetables are soft. Puree with an immersion blender. Ladle into bowls, and serve with a swirl of cream or yogurt and a sprinkling of fresh herbs.
