Lemon and Dill Potato Soup
By: The Duo Dishes
Published: Wednesday, January 13, 2010 - 11:38pm

Ingredients




2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup minced onion
1 1/4 cups sliced carrots
1 1/2 cups sliced celery
5 cloves garlic, minced
5 cups diced russet potatoes, peeled and cut into ½″ cubes
28 ounces chicken stock
1 cup heavy cream
1/4 cup fresh dill
Juice of 1/2 lemon

1 tablespoon kosher salt

Preparation

1 Add butter and olive oil to a deep soup pot. Once melted, add the garlic, onions, carrots and celery and sauté for 5-7 minutes or until onions begin to turn translucent. 2 Add the potatoes and chicken stock and bring to a boil. Once boiling, reduce to a simmer, cover and cook 15-20 minutes or until the potatoes have softened. 3 Remove the pot from heat and stir in the heavy cream, dill, lemon juice and salt. Purée the soup using an immersion blender or drop in batches into a stand-up blender and process until smooth.

About


A creamy, savory, bright soup to make us forget about all the dreary cold rain here in Los Angeles. Or at least appreciate being home more during the dreary cold rain while it lasts.