Recipes for the Soul---Potato-Leek Soup with Horseradish

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Potato-Leek Soup with Horseradish2 Tbs. Olive oil3 cups chopped leeks (white parts only, 6 to 7 leeks)2 cloves garlic, minced1/2 tsp. Red pepper flakes1 1/2 lbs. Thin-skinned potatoes, peeled and cut into 1/2-inch chunks4 cups low-sodium vegetable broth or water2 Tbs. Prepared horseradish1 tsp. Fresh lemon juice1/4-cup fresh dill, plus more for garnishIn soup pot, heat oil.

Add leeks, and cook, stirring, over medium-lowheat until softened, but not browned, about 7 minutes. Add garlic and pepper flakes, and cook, stirring, 2 minutes.

Add potatoes and broth or water and 1 1/2 tsp. Salt. Cover; increase heat, and simmer, partially covered, until potatoes are soft, about 20 minutes.

Use back of spoon to mash some of potatoes against sides of pot to thicken broth.

Stir in generous sprinkling of freshly group pepper,horseradish, lemon juice and dill.

Taste, and add more salt if desired.

Serve hot, sprinkled with fresh dill.

 

 

 

 

 

 

 

 

 

 

 

 

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