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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe came from a friend who received it from a chef who worked in a popular restaurant in Toronto in the late 70's. I adjusted it to suit my family's taste and it was a hit!—Agnes Ward, Stratford, Ontario Ingredients:
3 medium leeks (white portion only), chopped |
2 large onions, chopped |
1/3 cup butter, cubed |
1 tablespoon dijon mustard |
4 cups chicken broth |
4 cups cubed peeled potatoes |
1/2 teaspoon dill weed |
1/8 teaspoon white pepper |
1/8 teaspoon ground nutmeg |
1 cup half-and-half cream |
1 tablespoon snipped fresh dill |
grated parmesan cheese and additional nutmeg, optional |
Directions:
1. In a Dutch oven, saute leeks and onions in butter until tender. Stir in mustard. Add the broth, potatoes, dill weed, pepper and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
2. Reduce heat to low. Stir in cream and fresh dill; heat through. Garnish with Parmesan cheese and additional nutmeg if desired. Yield: 12 servings (about 2 quarts).
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