3 large leeks, rinsed and chopped
3 fist sized russet or yukon gold potatoes, peeled and chopped
2 sprigs of fresh dill
2 cloves garlic, minced
1 quart chicken stock
1-2 Tbsp. olive oil
1 bay leaf
salt and pepper to taste
Cut the leeks length-wize and then across to form 1 inch pieces. Use mostly the white part of the leek. Put the cut pieces in a large bowl or two of water to clean out any dirt. Agitate the water with your hand to release any dirt. Let sit for 15 minutes and then carefully lift the leeks out of the water and place in a collander. Dirt should be at bottom of bowl.
Peel the potatoes and cut into 1 inch chunks. Mince the garlic.
Place a large skillet over medium heat. Dry off the leeks as best you can. I usually place them in a clean kitchen towel and squeeze out the excess water. Add the leeks to the hot pan and let cook down for about 10 minutes. Stir frequently and add some salt and pepper. Add the potatoes and the garlic and let cook for another 10 minutes stirring from time to time. Add the stock, bay leaf, and one dill sprig. Bring this to a boil and then turn heat to low and simmer for 30-40 minutes. Test potatoes to see if soft and if so, turn off the heat and let sit for 15 minutes uncovered. Remove the bay leaf and then puree the soup in a blender or food processor. Add back to the pot and season with salt and pepper to taste. Garnish with the remaining dill(minced).
I don't use exact measurements for this soup and it doesn't matter. It's very forgiving. Sometimes you may need a little extra stock if consisitency is too thick. Or you can add a bit ot water. This soup is wonderful in the fall and winter. The dill goes very well with the leeks. Enjoy.