Ingredients:
1/2 tsp. olive oil
1/4 lb. Yukon gold potatoes, peeled
1 medium onion, finely chopped and quartered
1/2 lb. leeks, well cleaned and finely chopped
3 1/2 c. chicken broth
2 Tbsp. dill, finely chopped
1 shallot, finely minced
Salt and freshly ground pepper
1 oz. turkey bacon, finely chopped
Procedure:
Heat the oil in a large stock pot over medium heat. Add the onion, leeks, shallot, and bacon and cover. Sweat for 10 minutes stirring once or twice. Add the potato, chicken broth and dill. Cover and simmer for 30 minutes. Remove the potato and place in blender or food processor with 1 Cup of the hot broth. Puree, then whisk back into the remaining soup to thicken. Season with salt and pepper to taste.
Recipe Type: Authentic1/2 tsp. olive oil
1/4 lb. Yukon gold potatoes, peeled
1 medium onion, finely chopped and quartered
1/2 lb. leeks, well cleaned and finely chopped
3 1/2 c. chicken broth
2 Tbsp. dill, finely chopped
1 shallot, finely minced
Salt and freshly ground pepper
1 oz. turkey bacon, finely chopped
Procedure:
Heat the oil in a large stock pot over medium heat. Add the onion, leeks, shallot, and bacon and cover. Sweat for 10 minutes stirring once or twice. Add the potato, chicken broth and dill. Cover and simmer for 30 minutes. Remove the potato and place in blender or food processor with 1 Cup of the hot broth. Puree, then whisk back into the remaining soup to thicken. Season with salt and pepper to taste.
Submitted by: Tammy Doyle, owner
Book: "Restaurant Recipes of the Ozarks-Oklahoma." - Page 48
Restaurant: The Chalkboard Restaurant, Tulsa, OK
Source: https://www.facebook.com/pages/Recipe-Publishers/126558627407378?sk=wall&filter=12