Celery Soup with Potatoes, Leeks and Dill

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When it's cold and rainy (a rare occasion here in Los Angeles) you have to take advantage of it and make yourself a good pot of soup!

Some of my most favorite soups can be found in Julia Child's Mastering the Art of French Cooking Cookbooks, both volumes one and two. I haven't made one I didn't love.  True to Julia's style, there are a few steps. They are not hard steps but are worth it. 

Very much so. 

I did one thing differently. I added dill. I didn't have fresh dill on hand so I used a pretty amazing spice blend by WildTree called Dill Dip Blend. It does make a fantastically addicting dip but is equally delicious as a seasoning. 

Celery Soup with Potatoes, Leeks and Dill

Inspired by Julia Child

Celery and Leeks

3 cups sliced celery

2 Leeks, white parts only, sliced or 1 1/4 cups sliced onion

1/4 tsp salt

3 TB butter

4 cups broth, chicken or vegetable

1/3 cup uncooked white rice

3 tsp WildTree Dill Dip Blend

Potatoes

3 cups potatoes, peeled and chopped

2 cups water (important to measure this as it will be added to the soup)

1/2 tsp salt

2 cups milk, heated

1/8 tsp sugar (pinch)

Salt and Pepper to taste (white pepper is recommended)

In a heavy bottomed 3 quart pot, melt the butter and slowly cook the celery and leeks with a 1/4 tsp of salt, covered, until tender but not brown. Add the broth and bring to a boil. Stir in rice and Dill Dip Blend, reduce to a simmer and continue cooking, uncovered for 25 minutes.

While that's going on, boil the potatoes with 2 cups of water and 1/2 tsp of salt. When tender, drain the cooking water into the celery and leeks. Puree the potatoes. I used a ricer and placed them back in the pan and whisked in the heated milk. If you're using a blender, beat along with 1 cup of the heated milk, place into the pan and add the remaining cup of milk.

Once the celery and leeks have cooked a bit, puree the mixture with an immersion blender, or in batches in a blender. Add the potatoes and whisk everything together really well.  Bring to a simmer and then beat in the pinch of sugar and season with salt and pepper to taste.

When serving, add a dab of butter to each bowl. Blend the hot soup into the butter and top with croutons. Something about that dab of butter that adds a bit of richness. You can skip it if you choose, but treat yourself and give it a try it.