Name: Dilled Potato-Leek Soup
Prep time: 20 min
Cook time: 20 min
Yield: 3
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 -

Ingredients for - Dilled Potato-Leek Soup

1. 1 cup sliced leeks (white portion only)

2. 1 celery rib, chopped

3. 1-1/2 teaspoons butter

4. 2 cups chicken broth

5. 1-1/2 cups cubed peeled Yukon Gold potatoes

6. 1 large carrot, finely chopped

7. 1/2 teaspoon dried thyme

8. 1/4 teaspoon salt

9. 1/8 teaspoon pepper

10. 1/2 cup buttermilk

11. 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed

12. Herb potato chips and finely shredded leeks, optional

How to cook deliciously - Dilled Potato-Leek Soup

1 . Stage

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 . Stage

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.