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Dilled Leek Potato Soup


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Member since 2006

Serves 2 | Prep Time | Cook Time

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.


SERVINGS: 3


CATEGORY: Low Fat


METHOD: Other stovetop


TIME: Prep/Total Time: 30 min.


One serving: 1-1/4 cups (prepared with reduced-fat butter and reduced-sodium broth) Calories: 133 Fat: 2 g Saturated Fat: 1 g Cholesterol: 5 mg Sodium: 695 mg Carbohydrate: 26 g Fiber: 3 g Protein: 6 g


Pairs Well With


Notes

I am always looking for new potato soup recipes. This was a good way to use the dill from my Aerogarden. If you double the recipe, this makes 4 main course servings. I did not have a lot of leek, so I added some onion, too. I used my immersion blender, it left some chunks but I'm

SERVINGS: 3

CATEGORY: Low Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

One serving: 1-1/4 cups (prepared with reduced-fat butter and reduced-sodium broth) Calories: 133 Fat: 2 g Saturated Fat: 1 g Cholesterol: 5 mg Sodium: 695 mg Carbohydrate: 26 g Fiber: 3 g Protein: 6 g

Ok with that...makes it nice and rustic

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