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Creamy Potato Leek Soup with Lots of Dill

Name: Creamy Potato Leek Soup with Lots of Dill
Yield: YIELD — 4 servings
Ingredients: 2 tablespoons olive oil or unsalted butter; 2 pounds waxy potatoes, such as Yukon Gold or fingerlings, sliced about ½” thick; 2 leeks (the whole thing!), chopped and rinsed; Kosher salt and freshly ground black pepper; 6 cups vegetable broth (or 6 cups water + 4 teaspoons vegetable Better Than Bouillon); 1 large (or 2 small) bunch leafy greens, such as kale, spinach, or Swiss chard, stems removed, leaves torn into bite-sized pieces; 1/4 cup sour cream, plus more for serving; 1 teaspoon white wine vinegar; 4 scallions, thinly sliced; 1 cup dill, coarsely chopped

This soup is also excellent topped with smoked trout, sardines, or salmon. But, please, whatever you do, don’t skip the dill. Nothing can replace the dill.

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