Ingredients
1 Tbl Unsalted butter
6 Leeks, use mostly the white part, washed and sliced
½ lb Yukon gold potato, peeled and cut into large dice
½ Yellow onion, cut into large slices
2½ cups Chicken stock
1 pint Half and half
½ Tbl Lemon juice
1 Tbl Caraway seeds
1 Tbl Dill, chopped fine
Kosher salt and white pepper to taste
Preparation
Melt the butter in a saucepan over medium heat. Add leek, potato, and onion, sweat for about 5 minutes. Add the half and half and chicken stock and bring to a boil. Turn down the heat to a simmer and continue to cook until potatoes are tender enough to puree, about 20 minutes. Remove from heat and transfer in batches to a blender. Puree until smooth and pass through a fine mesh strainer into a clean saucepan. Add caraway, lemon and dill. Bring just to a simmer, then lower heat. Adjust seasonings and keep soup warm until ready to serve.
