How to make it

  • Cook bacon and remove from pan. If you didn't use bacon, melt butter in pan. Add leeks, celery and onion to pan and cook until caramelized. Add potatoes, chicken broth and dill. Bring to a boil and cook until potatoes are tender. Let cool for 15 minutes.
  • For a more rustic soup, use a potato masher to mash the potatoes, leaving large chunks. Otherwise transfer to a blender or food processor and puree until lumps are gone (do not over process! mixture becomes gluey from starch if you do!)
  • Add salt and pepper, milk, and Parmesan cheese. Return soup to a boil, making sure it is mixed well (Parmesan cheese tends to get lumpy so you have to stir it for a bit). Serve with crumbled bacon on top.

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