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Potato Leek Soup with Dill and Bacon
  • 4 slices of good quality bacon, chopped
  • olive oil
  • 2 tablespoons of unsalted butter
  • 1 large yellow onion, chopped
  • 1 small sweet onion, chopped
  • 2 leeks, thinly sliced
  • 2 starchy potatoes, peeled and cut into 1/2″ cubes
  • salt and pepper to season
  • 1/2 cup of white wine (I used a Chardonnay)
  • 1 (32 ounce) can/box of chicken broth
  • 1 1/2 tablespoons of fresh dill, chopped + extra for garnish
  • 1/4 cup of heavy cream
  • sour cream for dolloping
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