Recipes & Tips:
Cold Potato Leek and Dill Soup Shooters
Prep Time 15 Minutes| Cooking Time 30 Minutes
Makes 12 Servings
4 EarthFresh White Potatoes: Best for Boiling
2 Tbsp olive oil
2 leeks, sliced
1 small red onion, chopped
1 carrot, chopped
8 cups low-sodium vegetable broth
1 tsp salt
1 tsp pepper
½ cup chopped fresh dill
Wash, dry and the chop the potatoes. In a large soup pot, add the olive oil over medium heat. Add the leeks and red onion to the soup pot. Sauté for 7 minutes or until leeks and onions are soft and fragrant. Add in the chopped carrots, chopped potatoes, vegetable broth, salt, pepper and dill. Bring to a boil, reduce heat to medium and continue cooking for 30 minutes.
Remove from heat and cool completely. Using a food processor, blend soup in small batches. Place blended soup into a large bowl. Place into the refrigerator, allowing soup to cool completely. Soup can be refrigerated for up to 3 days.
Ladle cold soup into shot glasses. Serve chilled. Enjoy!