Ingredients:
1 tablespoon unsalted butter
½ tablespoon safflower oil
1 cup sliced leek, white part only (save the rest for stock)
1 medium shallot, minced
4 cups vegetable broth
10 ounces romaine lettuce leaves, finely chopped
3 medium potatoes, diced (about 2½ cups)
Sea salt
Freshly ground pepper
1 tablespoon snipped fresh dill
3 tablespoons half-and-half or coconut milk
Directions:
1. Melt the butter in a Dutch oven or large pot over medium heat. Add the oil, leeks, and shallots; toss to coat. Cover and cook for 2 minutes until the leeks are softened.
2. Add the broth, lettuce, and potatoes. Cook, partially covered, until the potatoes are tender, about 15 minutes. Season with salt and pepper to taste and stir in the dill. Cool, then refrigerate for at least 3 hours.
3. Before serving, stir in the half-and-half or coconut milk.
Serves 4