Ingredients
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2 tablespoons Butter
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3 Leeks
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1 large russet Potatoes
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1 large unpeeled Macoun or McIntosh Apples
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Kosher Salt
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Black Pepper
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3 cups Chicken broth
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1½ cups Half-and-Half
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2 tablespoons chopped fresh Dill
Directions
Steps
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1
Done
|
Cook the butter, leeks, potato, apple, 1 teaspoon salt, and ¼ teaspoon pepper in a sauce- pan over medium-low heat for 5 minutes. Add the broth; bring to a boil over high heat. |
|
2
Done
|
Simmer, partially covered, until the potato and apple are tender, about 30 minutes. Add the half-and-half. |
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3
Done
|
Puree in a blender, working in batches. Refrigerate for 4 hours or overnight to chill thoroughly. Serve topped with dill or chives (if desired) and a drizzle of olive oil. |
