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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.