1. Heat the oil in a large stockpot over medium heat. Add the onion, leek, shallot, and Canadian bacon, and cover. Sweat for 10 minutes, stirring once or twice.
2. Add the potato, chicken broth, and dill; cover and simmer for 30 minutes, or until the potato is tender.
3. Remove the potato and place in a blender or food processor with 1 cup of the hot broth. Puree, then whisk back into the remaining soup to thicken. Season with salt and pepper to taste.
Wine Pairing(s)
Michele Chiarlo 'Tortoniano' Barolo
Moccagatta Bric Balin
La Spinetta Vürsù Vigneto Valeirano
Grove Mill Riesling
Seifried Riesling
Franco Molino Riserva Rocche dell'Annunziata
La Spinetta Vursu Vigneto Starderi
Villa Carafa Asprinio di Aversa
Jacob's Creek Riesling
Beni di Batasiolo Barolo 'Vigneto Boscareto'
Calories From Fat 8 Protein 3 Carbohydrates 21 Calories 106
Dietary Fiber 2 Calcium 34 Iron 1 Sodium 79 Vitamin A 646 Vitamin C 23
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