Creamy Potato Leek Soup

Ingredients

1 tablespoon olive oil

1 tablespoon unsalted butter

3 medium leeks, white and light green parts only, sliced (about 3 cups)

1 ½ lb (650 g) potatoes, peeled and cubed

6 cups (1.5 liters) vegetable stock

2 cups (75 g) cavolo nero

½ cup fresh dill, roughly chopped

½ cup (100 ml) sour cream, at room temperature

Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large pot or Dutch oven and melt the butter in it.

Add the leeks and cook for 4-5 minutes until softened.

Next, add the potatoes and vegetable stock and bring to a boil.

Lower the heat and simmer for 20 minutes until the potatoes are tender.

Turn off the heat and let the soup cool off slightly. Use a potato masher to break up some of the potatoes. For a smoother soup, use an immersion blender until you achieve the desired consistency.

Stir in the cavolo nero and dill and bring back to a simmer for 2-3 minutes.

Next, stir in the sour cream and season to taste.

Serve the soup hot, garnished with more fresh dill if you like.

Nutrition Information:

Yield: 6 Serving Size: 1

Amount Per Serving: