Recipe Method

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until softened.
2. Add the sliced leeks to the pot and cook for another 5 minutes, until they are soft and fragrant.
3. Add the diced potatoes and vegetable stock to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 20 – 25 minutes, or until the potatoes are tender.
4. Season the soup with salt and pepper to taste.
5. Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of fresh dill.
6. Serve the soup hot with crusty bread.