Ingredients

• 1 teaspoon butter
• 1 teaspoon olive oil
• 3 leeks, chopped
• 2 cups chicken broth
• 6 small red potatoes, cubed
• 1/2 teaspoon dried dill weed
• 1 bay leaf
• 1/4 cup half-and-half cream
• 2 tablespoons all-purpose flour

Instructions

1. Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
2. Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
3. Whisk half-and-half with flour in a small bowl until smooth; set aside.
4. Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
5. Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.