Potato Leek Soup

By michaelmeiner

Ingredients

• 2 large leeks -- sliced
• 1 Tablespoon oil
• 2 cloves garlic -- crushed
• 2 Tablespoons flour
• 6 cups water
• 2 sweet potatoes -- cut into chunks
• 2 potatoes -- cut into chunks
• salt
• 1/4 teaspoon pepper
• 2 Tablespoons fresh dill -- minced

Details

Servings 1

Preparation

Step 1

Clean and thinly slice leeks, discarding root ends. Heat oil in a large soup pot. Add leeks, cover pot and cook over low heat for 5 minutes, until softened but not browned. If necessary, add a little water to prevent burning. Add garlic and cook covered 2 to 3 minutes longer. Stir in flour and cook uncovered 1 minute longer.

Gradually blend in water. Add potatoes, sweet potatoes, salt and pepper. Bring to a boil, reduce heat and simmer partially covered for 1/2 hour. Puree part or all of the soup. Add dill.