Cooking in the Lite

A wonderful soup that can be served hot or cold.

• 2 large leeks
• 2 Tbsp olive oil
• 1 onion, chopped
• 2 quarts vegetable stock
• 12-14 small red-skinned new potatoes, unpeeled, cut into chunks
• Enough water to just cover
• Dill weed and black pepper to taste
• Sea salt, to taste

Wash and slice leeks, and saute in a stockpot with onion in 2 Tbsp olive oil until limp but not brown.

Add remaining ingredients except dill, pepper and croutons, and bring to a boil.

Reduce heat to low-medium and cook until potatoes are tender.

Puree entire potful with an immersion blender, or in a food processor (in cooled batches, if necessary) and return to stockpot. Or use a hand potato masher.

Season generously with dill and black pepper, and salt if you really need it.

Add more stock or water if the soup is too thick.

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