2 quarts chicken stock (homemade or unsalted canned)
6 large or 12-14 small red-skinned new potatoes, unpeeled, cut into chunks
Enough water to just cover (if needed)
Dill weed and black pepper to taste
Sea salt, to taste
Garlic croutons, for garnish
How to make it
Wash and slice leeks, and saute in a stockpot with celery in 2 Tbsp olive oil until limp but not brown. Add remaining ingredients except dill, pepper and croutons, and bring to a boil. Reduce heat to low-medium and cook until potatoes are tender. Puree entire potful with an immersion blender, or in a food processor (in batches, if necessary) and return to stockpot. Season generously with dill and black pepper, and salt if you really need it. Add more stock or water if the soup is too thick. Serve hot with garlic croutons. If you're going to serve this cold, remember that you will need a bit of extra seasoning and salt.