Inspired by The New Vegetarian Epicure from Anna Thomas

Ingredients:

• 5 large leeks, white and light green parts
• 5 lbs of russet potatoes, peeled and cubed (save peels)
• 2 Tablespoons EVOO
• 2 teaspoons salt
• 4 cups vegetable broth
• 4 Tablespoons fresh Italian parsley, chopped
• 1 bunch fresh dill, chopped
• Juice from one lemon

Fresh ground pepper

Instructions:

• Peel and cube the potatoes
• Put the potatoes in a soup pot and cover with water, about 1 inch above the potatoes.
• Bring to a boil and simmer until potatoes are tender.
• Put the potato peels in another small pot and cover the water. Heat until boiling and then simmer.
• Wash and chop the white part of the leeks
• Heat a frying pan and add the EVOO. Saute the leeks until theyare tender, adding more water or a bit of white wine to keep them from sticking.
• Strain the potato peel water and add to the soup
• Add the broth, leeks, dill, parsley, pepper and lemon juice.
• Simmer for another 10-15 minutes and adjust salt and pepper to taste
• You can serve as is or use an imersion blender to make it smooth.