Ingredients
1 teaspoon butter
1 teaspoon olive oil
2 cups chicken broth
6 small red potatoes, cubed
1/2 teaspoon dried dill weed
1 bay leaf
2 tablespoons all-purpose flour
1/4 cup half-and-half cream
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Fine oil mist for grilling, baking, salad — control without aerosol
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heat butter and olive oil in a pot over medium heat. cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes. increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. cover and simmer until potatoes are tender, about 10 minutes. whisk half-and-half with flour in a small bowl until smooth; set aside. mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup. stir flour mixture into the soup. continue simmering until thickened, about 5 minutes.