Instructions: In soup pot, heat oil. Add leeks, and cook, stirring, over medium-low heat until softened but not browned, about 7 minutes. Add garlic and pepper flakes, and cook, stirring, 2 minutes. Add potatoes and broth or water and 1 1/2 teaspoons salt. Cover, increase heat, and bring to a boil. Reduce heat, and simmer, partially covered, until potatoes are soft, about 20 minutes. Use back of spoon to mash some of potatoes against sides of pot to thicken broth.

Stir in generous sprinkling of freshly ground pepper, horseradish, lemon juice and dill. Taste, and add more salt if desired. Serve hot, sprinkled with fresh dill.

This recipe yields 4 to 6 servings.

Comments: Make this soup without red pepper for something mild yet still flavorful.

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