Potato leek soup truly satisfies and nourishes on those rainy, cold, wet days of autumn and winter. Vibrant, aromatic fresh dill plays a perfect partner to the mild-flavored potatoes and leeks. This recipe comes together easily, needing only a few ingredients.
Warm the butter in a Dutch oven or heavy soup pot over medium heat. When it melts, add the leeks. Stir in the salt, and let the leeks sweat in the hot fat until tender and tender and fragrant - about 6 minutes.
Dump the potatoes into the pot, and then pour in the broth. Turn up the heat to medium-high and bring it all to a boil. As soon as the soup boils, turn down the heat to medium-low and simmer, uncovered, until the potatoes are tender and easily broken up - about 25 minutes.
Turn off the heat, and then stir in the dill and cream. Let the soup rest for about 5 minutes, and then purée with an immersion blender until smooth. Serve immediately or transfer to the fridge and store for up to 5 days