Ingredients

• 800 g large potatoes
• 500 g leeks
• 1 piece onion
• 1.5 kg vegetable stock
• 3 tbsp olive oil
• 2 tbsp butter
• 3 tbsp fresh dill
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp lemon juice

Instructions

1. Prepare the vegetables

   Peel and dice the potatoes into 2cm cubes. Clean the leeks thoroughly, removing dark green parts, and slice the white and light green portions into 1cm rounds. Finely chop the onion into small pieces. Keep vegetables separate as they cook at different rates. Do not let cut potatoes sit in water as this removes starch needed for thickening.

2. Cook the aromatics

   Heat olive oil and butter over medium heat for 1-2 minutes until the butter melts and starts to foam. Add chopped onion and cook for 4-5 minutes until soft and translucent, stirring occasionally. The onion should not brown or caramelize. Do not use high heat as this will burn the butter.

3. Add leeks

   Add sliced leeks to the pot and cook over medium heat for 8-10 minutes, stirring frequently. The leeks should become very soft and slightly golden, releasing their sweet aroma. They will reduce significantly in volume. Do not let them stick to the bottom or develop dark brown spots.

4. Add potatoes and stock

   Add diced potatoes and vegetable stock to the pot. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat. The liquid should cover all vegetables by 2cm. Add more stock or water if needed. Do not let it boil vigorously as this will break up the potatoes too much.

5. Simmer the soup

   Cover and simmer over medium-low heat for 20-25 minutes until potatoes are completely tender and easily pierced with a fork. The soup should bubble gently but not rapidly. Stir occasionally to prevent sticking. Do not overcook as the potatoes will become mushy and cloudy.

6. Blend and season

   Using an immersion blender, blend the soup to your desired consistency - leave some chunks for texture or blend completely smooth. Season with salt and black pepper to taste, cooking for 2-3 minutes more over low heat. The soup should coat a spoon lightly. Do not add salt too early as it can prevent proper thickening.

7. Finish and serve

   Remove from heat and stir in fresh chopped dill and lemon juice. Let stand for 2-3 minutes to allow flavors to meld. Taste and adjust seasoning if needed. The soup should have a bright, fresh finish from the dill and gentle acidity from lemon. Do not boil after adding lemon juice as it may curdle.

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