Dilled Potato-Leek Soup Recipe

5 3 5
Dilled Potato-Leek Soup Recipe
Dilled Potato-Leek Soup Recipe photo by Taste of Home
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Dilled Potato-Leek Soup Recipe

Read Reviews
5 3 5
Publisher Photo
“It’s your ‘leeky day,’” writes Agnes Ward of Stratford, Ontario. “This smooth, comforting soup is scrumptious and always gets rave reviews.”
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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

  • 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
  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

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Reviews forDilled Potato-Leek Soup

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mkaskela User ID: 6061564 214426
Reviewed Dec. 9, 2014

"Comes out beautifully"

MY REVIEW
SKTerpstra User ID: 4231446 95643
Reviewed Oct. 28, 2014

"This is such a delicious addictive soup - perfect for fall! I went generous on the leeks (using 2 entire units) and used quartered baby potatoes (skins on), and only partially pureed the soup (leaving it mostly chunky). It turned out so well!"

MY REVIEW
eatily User ID: 7535650 102262
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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