About the Recipe
A leek and potato soup that feels familiar at first, then takes a small turn with the first spoonful. Leeks and potatoes are cooked until soft and smooth, then finished with lime for freshness and dill for a green, almost Nordic note. Nothing heavy or overly rich, just a quiet, clean soup that warms you up while still feeling fresh
Ingredients
1 leek, white and light green parts only, thinly sliced
2 medium potatoes, about 10½ oz (300 g), peeled and cut into small cubes
olive oil
2½ cups (600 ml) vegetable broth, see Basic
1 lime
salt
pepper
1 bunch dill, finely chopped
ALTERNATIVES
Instead of potatoes: parsnips
Preparation
Sauté the vegetables
Heat a little olive oil in a pot. Add the leek and cook over medium heat for 5 minutes until soft and translucent. Add the potatoes and cook for another 1–2 minutes.
Cook the soup
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer gently for 15 minutes, until the potatoes are tender.
Blend until smooth, then season with lime juice, salt, and pepper.
Serve
Divide the soup between bowls and finish with lime zest and plenty of dill.
TIP
Serve with toasted sourdough bread