Dilled Potato-Leek Soup Recipe
Dilled Potato-Leek Soup Recipe photo by Taste of Home

Dilled Potato-Leek Soup Recipe

Publisher Photo
“It’s your ‘leeky day,’” writes Agnes Ward of Stratford, Ontario. “This smooth, comforting soup is scrumptious and always gets rave reviews.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

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

Nutritional Facts

1-1/4 cups (prepared with reduced-fat butter and reduced-sodium broth) equals 133 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 695 mg sodium, 26 g carbohydrate, 3 g fiber, 6 g protein.

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. Yield: 3-3/4 cups.
Originally published as Dilled Potato-Leek Soup in Cooking for 2 Winter 2008, p26

Nutritional Facts

1-1/4 cups (prepared with reduced-fat butter and reduced-sodium broth) equals 133 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 695 mg sodium, 26 g carbohydrate, 3 g fiber, 6 g protein.

Reviews for Dilled Potato-Leek Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 19, 2014

This is a very good soup. I added 2 sliced carrots & then cut them in 1/2 & I added 1 more stalk of celery as I had them in the house. I doubled the recipe as I always bring my friend some. I added in 4 pieces of fried bacon crumbled. I had some green onions so I chopped those up too. It's been very cold here in Chicagoland so soup is a must. I put out shredded cheddar cheese to put on top of the soup. Excellent!

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