Creme Fraiche Potato Leek Soup

Creme fraiche and dill gives this soup a distinct, tangy flavor. A healthy vegetarian alternative.

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Ingredients:

• 3 tbsp butter
• 2 leeks, white parts only, sliced into 1/2" pieces
• 3 cups onions, cut 1/4" dice
• 4 cups boiling water
• 2 cups Yukon Gold potatoes, peeled, cut into 1/2" pieces
• Sea salt and freshly ground white pepper
• 3 tbsp all purpose flour
• 1/2 cup whole milk
• 1/2 cup creme fraiche
• Fresh dill, finely minced, for garnish

Method

Melt butter in soup pot. Add leeks and onions; saute until lightly browned. Add boiling water, potatoes, salt and pepper to taste. Bring to a boil, then reduce heat and simmer. Cook uncovered about 25 minutes, or until potatoes are very tender. Mix flour with milk until smooth. Slowly stir flour and milk mixture into soup and simmer until thickened. Just before serving, add creme fraiche and heat without boiling. Serve immediately, garnished with fresh dill.

Notes:

Number of servings: Six 1-cup servings

Submitted By: cook&gardner
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