Dilled Leek Potato Soup
INGREDIENTS
  • Servings: 2
  • 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
  1. Directions:
  2. 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.
  3. 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.
  4. SERVINGS: 3
  5. CATEGORY: Low Fat
  6. METHOD: Other stovetop
  7. TIME: Prep/Total Time: 30 min.
  8. 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
RECIPE BACKSTORY
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