My Mom use to make this soup for me when I was sick as a comfort food but then I just wanted it all the time because it’s delicious, and simple. I use to make a version of it when I was vegan too because I craved the flavor so much. I swapped out the chicken broth for veggie broth and the sour cream with a vegan sour cream. It worked! (Shout out to my Vegan friends!!)
This recipe has morphed over the years, but this is my most recent variation that I love. I serve it along side a steak or topped with ground lamb.
THIS IS WHAT YOU WILL NEED:
32 oz of chicken broth (I use imagine)
4 large potatoes peeled
2 leeks (only use the white part, throw the greens away)
1 medium yellow onion (not a sweet onion)
3/4 cup sour cream
1/2 tbsp. butter
1 + 1/2 cups water
Salt + Pepper to taste
2 bay leaves
1 + 1/2 tsp dried dill
Green onion and fresh parsley for garnish
*I also use a little bit of “Better Than Bouillon” for a bolder flavor depending on how salty the chicken broth is)
FOR THOSE TRACKING DIET:
Protein: 6 grams
Fat: 7 grams
Carbohydrates: 25 grams
Total Calories: 180
THIS IS HOW I MADE IT:
Chop the onion and leek and saute them in a large pot with butter on medium high, about 3 minutes. S
In the same pot, add the chicken broth, chopped potatoes and all other ingredients EXCEPT the dill and sour cream.
Cook at a low boil until the potatoes soften. Cool the soup in the refrigerator or set aside until the soup is slightly cooler.
Once the soup is cool blend the broth and potatoes in a blender or food processor until the potatoes are incorporated with the broth, I like to leave some texture. You may have to do this in 2 batches. *Take out the bay leaves and throw them away before you blend*
You can also mash the potatoes by hand with a potato masher. (this is what builds big forearms, right guys?)
Return the soup back to the pot. On low, mix in the sour cream, salt and pepper and dill. simmer for a few minutes, garnish with green onions, fresh parsley and serve.