Bright Moment Co

Using a fork, poke all over the potatoes. Cook directly on your oven racks until fork tender at 400F for 40-50 minutes.
2. In a large soup pot over medium high heat, add the olive oil and butter.
3. Add the chopped leeks, garlic, and rosemary to saute 8-10 minutes.
4. Stir in the seasonings, flour, and lemon zest.
5. Remove the potato skins then stir in the potato insides.
6. Add the broth and let cook 2-3 minutes.
7. Working in batches, pulse in a high speed blender until smooth. Add back to the soup pot.
8. Stir in the milk, heavy cream, and grated parmesan. Season with extra salt and black pepper to taste.
9. Serve warm with seared steak bites, burrata, and toasted bread. Drizzle with olive oil and garnish with fresh dill to enjoy!