Rexanne Meaux | Pedernales EC

Potato soup always hits the spot, and dill adds bright flavor to Meaux’s version. To wash the leeks completely, slice and add them to a bowl of cold water, swirling to dislodge any dirt between the layers.

1 tablespoon butter
3 large leeks, thinly sliced and washed (white and light green parts only)
2 large russet potatoes, peeled and cubed
3/4 cup white wine, divided use
4 cups chicken broth
1 cup heavy cream
2 tablespoons chopped fresh dill, plus more to taste
3/4 teaspoon salt
1/2 teaspoon pepper
Fresh dill sprigs, for garnish

1. In a stockpot or Dutch oven, melt butter over medium heat. Add leeks and sauté 10 minutes or until tender. Add the potatoes, 1/2 cup wine and broth. Bring to a boil, reduce heat to low and simmer, uncovered, 1 hour and 15 minutes or until the potatoes are very tender.

2. Transfer soup in batches to a blender and blend until smooth. Return the soup to the pot and add remaining 1/4 cup wine, heavy cream, dill, salt and pepper. Heat through and serve, garnishing bowls with fresh dill.

Serves 4–6.