Instructions

1. Swirl some Olive Oil into a large soup pot, when hot, toss in the Leeks and a sprinkle of sea salt
2. Saute until nice and soft and golden brown
3. Add the Potatoes and enough Broth to just cover
4. If you are using a pressure cooker, bring to high pressure for 5-8 minutes, otherwise, cover by 2 inches of Broth, bring to a boil and simmer about 40 minutes
5. Release the pressure or remove from heat
6. Whirl with a hand blender or in the Vitamix. I like to leave a few chunks of Potatoes in mine
7. Return to the pan over a low simmer
8. Mix the Flour, Baking Powder, Salt, Chives and Herbs together in a bowl, add the olive oil and enough milk to make a slightly sticky batter.
9. Drop by large spoonfuls into the simmering soup. It is ok if they touch
10. Cover and simmer 8-10 minutes or so, you can turn them over if you remember. They should be fluffy and cooked in the middle
11. You may want to stir the soup carefully once or twice so it doesn't scorch
12. Ladle into soup bowls with a dumpling and swirl with a bit of cream. Top with herbs and serve.