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Chilled Leek Soup with Lemon-Dill Yogurt

Chilled Leek Soup with Lemon-Dill Yogurt Recipe

  • 2 tablespoons olive oil
  • 6 1/2 cups thinly sliced leeks (white and pale green parts only; about 5 large)
  • 1 large russet potato, peeled, cut into 1/2-inch cubes
  • 4 cups (or more) low-salt chicken broth or vegetable broth
  • 3 tablespoons coarsely chopped fresh dill, divided
  • 1/4 teaspoon (or more) freshly grated nutmeg
  • Fine sea salt
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon very thinly sliced lemon peel (yellow part only)
  • Small fresh dill sprigs (for garnish)
  • Salmon caviar (optional)
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