This is a soup that goes best with good friends. A nice rustic bread and a bottle of wine is all you’ll need to help create a memorable night. (This recipe is inspired from the time I’ve spent in my lovely friend’s kitchen who is a culinary alchemist, Katherine.)
• 3 tablespoons butter
• 1 Chopped shallot
• 3 large leeks (white and pale green parts only), cut up lengthwise thinly sliced (about 4 1/2 cups)
• 2 large russet potatoes peeled, diced
• 4 1/2 cups of home made chicken stock, strained
•Sautéed clove of garlic in a tablespoon of olive oil with a spray of Bragg’s amino acid spray
• 2 tablespoons chopped dill
• Melt butter in heavy large saucepan over medium heat. Add leeks and shallot; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add garlic, and add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
• I didn’t purée the soup, which makes it come out creamy and thick. Instead, I like to have chunks of potato. If you want the soup to be creamy than purée away and return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. Garnish with dill and serve.