leek, thinly sliced (white and light green part only)
1/2 tsp
each salt and pepper, divided
2 mL
4
yellow-fleshed medium potatoes, peeled and cubed
1 carton
reduced-sodium chicken broth
900 mL
2 cloves
garlic
1 cup
fresh dill
250 mL
1 cup
parsley
250 mL
1/4 cup
grated Parmesan cheese
60 mL
1/4 cup
olive oil
60 mL
2 tbsp
lemon juice
30 mL
Method
Step 1
In a large saucepan, melt butter over medium heat, add leeks and 1/4 tsp (1 mL) each salt and pepper and cook, stirring, until slightly softened and aromatic, about 4 min. Add potatoes and stir to coat. Add chicken broth, increase heat to medium-high, bring to a boil then reduce heat to medium and simmer until potatoes are tender, about 20 min.
Step 2
Fill a blender 2/3 full and puree soup in batches until smooth. Return to saucepan and warm through.
Step 3
Using a blender, pulse garlic until finely minced. Add parsley and dill and pulse until finely minced. Add cheese, oil, lemon juice and 1/4 tsp (1 mL) each salt and pepper and process until smooth.
Step 4
Evenly divide soup among 6 bowls and garnish each with 1 tbsp (15 mL) of the parsley and dill pesto.
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