Dutch Oven & Cast Iron Recipes >
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In a Dutch oven, combine the potatoes, leeks, apple juice and garlic. Cook, stirring, over medium high heat for 10 minutes or until the leeks are soft but not browned. Add the stock. Bring to a boil. Reduce the heat to medium. Cook, stirring occasionally, for 30 minutes or until the potatoes are very soft when pierced with a sharp knife. Add the nutmeg, pepper, and salt. Process in a blender or food processor until smooth. Return to the pot and heat through. Top each serving with a dollop of yogurt. Sprinkle with the dillweed. Makes 6 cups  |
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