Potato-Leek Soup with Horseradish


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Served hot and fresh and includes a Dill pickle.

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  • 2 Tbs. olive oil
  • 3 C. chopped leeks (white parts only, 6 to 7 leeks)
  • 2 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1 1/2 lb. thin-skinned potatoes, peeled and cut into ½" chunks
  • 4 C. low-sodium vegetable broth or water
  • 2 Tbs. prepared horseradish
  • 1 tsp. fresh lemon juice
  • 1/4 C. fresh dill, plus more for garnish

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In soup pot, heat oil. Add leeks and cook, stirring, over medium-low heat until softened but not browned, about 7 minutes. Add garlic and pepper flakes and cook, stirring, 2 minutes. Add potatoes and broth or water and 1 1/2 tsp. salt. Cover, increase heat and simmer, partially covered, until potatoes are soft, about 20 minutes. Use back of spoon to mash some of potatoes against sides of pot to thicken broth.  Stir in generous sprinkling of freshly group pepper, horseradish, lemon juice and dill. Taste, and add more salt if desired. Serve hot, sprinkled with fresh dill.

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