Leek and Potato Soup with Dill Oil and Goat Cheese
This soup is like the love child of 101 Cookbook's Leek Soup with Dill Oil and Smitten Kitchen's Baked Potato Soup; with carrots, white wine & goat cheese tossed in there too.
- 1 bunch of fresh dill
- 9 tbsp extra virgin olive oil
- 1 small head of garlic
- 4 large leeks, washed well & chopped
- 2 large carrots, peeled & sliced thin
- 6 tbsp unsalted butter
- 2 very large or 3 medium russet potatoes, peeled & sliced thin
- 4-5 cups chicken stock, warm
- 1/2 cup white wine
- 1/3 cup sour cream
- 1/4 cup goat cheese, crumbled
- sea salt
Roast your head of garlic however you're used to doing it (I chop the top off mine, drizzle with olive oil, wrap tightly in foil and roast at 350 for an hour). While the garlic is roasting, use a hand blender to puree the dill and olive oil until creamy, set aside.
When the garlic is finished roasting, take it out of the oven and let it cool for 15 minutes, then pop the garlic cloves out of their skins and set aside in a small bowl.
In a large pot or dutch oven, heat the butter and 5 tablespoons of the dill oil over medium heat until the butter is melted. Add the leeks and carrots, and season with sea salt. Stir everything together so all the vegetable are coated with the butter mixture. Cook, covered, stirring occasionally, until the vegetables are very soft (about 8 minutes). Add the potatoes and roasted garlic and cook, covered, stirring often so the leeks & carrots don't burn, for 10 minutes. Remove the cover and add 4 cups of the stock & wine, cook uncovered for another 10-15 minuted or until the potatoes are so soft you can mash them with your stirring spoon.
Turn heat down to low and puree the soup with a stick blender right in the pot, or in batches in a food processor or blender. If the soup seems too thick add more stock 1/3 cup at a time. Stir in the sour cream and goat cheese until it melts into the soup.
Spoon soup into bowls and top with extra goat cheese & dill oil.