I have been making this soup for almost 20 years. It can be made either dairy or pareve. Great on a cold winter night, or even for a Chanuka party! Heats up nicely & freezes beautifully!
2 Tbsp butter (if pareve, olive oil)
1 leek, cleaned, checked & diced, using the whole leek
6-8 Yukon gold potatoes, peeled & cut up
2 tsp kosher salt
1 Tbsp chicken soup mix
2 tsp black pepper
6-8 cup water
1 pint cream (or if pareve, whipping cream)
2 Tbsp fresh dill, chopped
In a large heavy pot, put in butter (or oil) over medium heat. Add leeks & salt & sautee for 5 min. Add potaotes. Lower heat to medium-low, stir, cover & cook for 15 minutes.
Add soup mix & pepper. Stir. Cook uncovered for another 5 minutes. Add water, stir cover & cook for 15 minutes. Take off heat & let cook for 10 min,
Transfer to a blender or processor. Blend until soup is completely smooth & there are no lumps. Adjust seasonings. Pour back to the pot. Add cream (or pareve cream) & stir. When you ladle it into the bowls, sprinkle the chopped dill.