Place the sliced leeks and the diced potato in a large soup pot and cover with water so that the water covers the veggies by about 1 inch.

Bring to a boil, turn down heat and simmer for 15 minutes.

Allow soup to cool for about 20 minutes and then in batches, blend it until it’s creamy and smooth.

In one of the batches, add the salt, garlic and dill and blend until combined.

When all the soup is blended (you will have to pour the blended soup into a separate pot or large mixing bowl) add the black pepper and stir.

Serve right away or put in containers and store in the fridge.