INGREDIENTS
2
leeks, white and light green parts only, sliced
1 lb
Yukon Gold potatoes, diced
6 cups
low-sodium chicken stock
1 tbsp
finely-chopped fresh dill
1/2 tsp
kosher or sea sea salt
1/2 tsp
black pepper
1/2 cup
plain Greek yogurt
2 tbsp
extra-virgin olive oil
1/4 tsp
smoked paprika