This recipe was taken from Great Good Food by Julee Rosso.

Ingredients:

1/2 tsp olive oil
1 medium onion, finely chopped
1/2 pound leeks, well cleaned and finely chopped
1 shallot, finely minced
1 oz Canadian bacon, finely diced
1 1/4 pounds potatoes, peeled and quartered
3 1/2 cups chicken broth
2 Tblsp finely chopped fresh dill
Salt and pepper to taste

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.

Add the potato, chicken broth and dill; cover and simmer for 30 minutes, or until the potato is tender.

Remove the potato and place in a blender of 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.