Dilled Potato-Leek Soup

Total Time

Prep/Total Time: 30 min.

Makes

3-3/4 cups

Updated: Oct. 24, 2022
“It’s your ‘leeky day,’” writes Agnes Ward of Stratford, Ontario. “This smooth, comforting soup is scrumptious and always gets rave reviews.”

Ingredients

  • 1 cup sliced leeks (white portion only)
  • 1 celery rib, chopped
  • 1-1/2 teaspoons butter
  • 2 cups chicken broth
  • 1-1/2 cups cubed peeled Yukon Gold potatoes
  • 1 large carrot, finely chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup buttermilk
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • Herb potato chips and finely shredded leeks, optional

Directions

  1. In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly.
  2. Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.

Nutrition Facts

1-1/4 cups: 133 calories, 2g fat (1g saturated fat), 5mg cholesterol, 695mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 6g protein.