Dilled Potato-Leek Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3-3/4 cups.
“It’s your ‘leeky day,’” writes Agnes Ward of Stratford, Ontario. “This smooth, comforting soup is scrumptious and always gets rave reviews.”
Ingredients
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1 cup sliced leeks (white portion only)
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1 celery rib, chopped
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1-1/2 teaspoons butter
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2 cups chicken broth
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1-1/2 cups cubed peeled Yukon Gold potatoes
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1 large carrot, finely chopped
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/2 cup buttermilk
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1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
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Herb potato chips and finely shredded leeks, optional
Directions
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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.
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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.
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