Potato Leek Soup

By khojnicki

Ingredients

• 2 tbsp olive oil
• 2 medium leeks, white and light green parts only, cut into 1/4" pieces
• 2 stalks celery, sliced, plus celery leaves
• 1 medium fennel bulb cored and cut into 1/2" pieces
• Kosher salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 6 large sprigs fresh dill, plus more for serving
• 1 1/2 lb red potatoes, cut into 1/2" pieces
• 8 cups low sodium chicken broth
• 1 cup frozen peas, thawed
• 1 tbsp fresh lemon juice

Details

Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

Heat the oil in a large pot over medium heat. Add the leeks, celery, fennel and season with salt and pepper. Cook, stirring occasionally for 4 mins. Stir in the garlic and cook for 2 mins.

Tie the dill sprigs together with a piece of kitchen twine. Add it to the pot along with the potatoes and broth and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are just tender, 12-15 mins.

Add the peas and celery leaves and cook until heated through, about 2 mins. Discard the dill sprigs. Stir in the lemon juice and additional dill, if desired.