- 2 pounds of potatoes
- 1 pound of carrots, peeled
- 2 large leeks
- Juice of 1 lemon
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 tbsp. chopped dill
- 2 tsp. rosemary
- 2 tsp thyme
- 4 cups beef or chicken stock
- 4 cups of water
- 1 chicken bullion cube
- 4 oz. of sour cream
- 1 cup of whole milk
- Salt, garlic powder, onion powder and white pepper to taste
Cut all the vegetables into roughly 2 inch segments, cubing the unpeeled potatoes. Melt the butter and olive oil in a large pot and add the leeks and a pinch of salt and half the lemon juice, frying until fragrant over medium heat (around 5 minutes). Add the carrots and the rest of the herbs and spices and cook for another 2 or 3 minutes. Add the stock and water before adding the potatoes. Allow to come to a simmer and then add the sour cream, milk and remaining lemon juice and stir thoroughly, until fully incorporated. Bring to a boil and then reduce to a simmer and allow to cook until the potatoes are soft, around 30 minutes. Blend the solid ingredients either in a blender or crush them by hand, and mix them back into the liquid soup. Allow to simmer for another 15-20 minutes and add more seasoning to taste. Serve with a drizzle of olive oil, cracked black pepper and parmesan cheese.
Finally, my blog's title is no longer a bold-faced lie.
