Potato Dill Soup | Idaho Potato Commission

Ingredients

• 1/2 pound fresh dill
• 4 large Idaho® Russet potatoes, peeled and quartered
• 2 cups leeks, cleaned and diced
• 3 cups vegetable broth or chicken broth
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cayenne pepper
• 1-2 cups whole milk or half-and-half
• Red Swiss Chard, cut into ribbons
• Radishes, shaved, for garnish
• Fresh dill fronds, for garnish
• Crème fraîche, for garnish
• Scallion flower, for garnish