Servings 4 Servings


  • 1 Tbsp 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
  • 4 Cups Chicken Broth
  • 1 Cup Heavy Cream
  • 2 Tbsp Chopped Fresh Dill
  • 3/4 tsp Salt
  • 1/2 tsp Pepper
  • Dill Sprigs for Garnish


  • To wash the leeks completely, slice and add them to a bowl of cold water, swirling to dislodge any dirt between the layers.
  • 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.
  • 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.


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