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Dilled Potato-Leek Soup

 Dilled Potato-Leek Soup
“It’s your ‘leeky day,’” writes Agnes Ward of Stratford, Ontario. “This smooth, comforting soup is scrumptious and always gets rave reviews.”
3 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Dilled Potato-Leek Soup (continued)

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.