6 leeks, white part only, washed and chopped
3 TB butter
3 cloves garlic, finely minced
2 qts chicken broth (low sodium)
1 1/2 pounds red potatoes, chopped
3 carrots, peeled and medium chopped
1 tsp finely chopped fresh dill
1 teaspoon salt
freshly ground black pepper
Parsley, chopped, for garnish
Heat the butter in a soup pot and sauté the leeks over medium heat for 5-6 minutes, until soft and translucent. Add the garlic and continue to sauté for 1 minute more. Add the broth, potatoes, carrots, leeks, dill, salt and pepper to the broth and continue to simmer the soup, uncovered, until the vegetables are tender but have not lost their shape, about 30 to 35 minutes.
Carefully purée the soup in batches in a food processor or blender OR by using an immersion blender. Serve in bowls and garnish with chopped parsley.
Grilled Pot Roast, Caramelized Onion and Cheddar Sandwich
Leftover Pot Roast
1 Onion, sliced and caramelized in butter
Extra Sharp Cheddar, sliced
Hearty Bread, sliced (ciabatta)
Olive Oil for brushing on bread
Assemble and grill in pan as you would a normal grilled cheese sandwich until browned and warm.