INGREDIENTS:

Serves 4

1 tablespoon unsalted butter

6 leeks, use mostly the white part, washed and sliced

½ lb yukon gold potatoes, peeled and cut into large dices

½ yellow onion, cut into large dice

2 ½ cups chicken stock

1 pint half and half

½ tablespoon lemon juice

1 tablespoon caraway seeds

1 tablespoon dill, chopped fine

salt and white pepper to taste

METHOD:

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 or immersion blender. Puree until smooth then pass through a fine mesh strainer into a clean saucepan. Add caraway, lemon and dill. Bring just to a simmer, then lower heat. Stirring constantly.  Adjust seasonings and keep soup warm until ready to serve. Garnish with a little dill if you like.

Courtesy of Mark Caldwell, Executive Chef Davis Estates