Tuesday, January 15, 2008

Dilled Potato-Leek Soup

  • 1 C sliced leeks (white portion only)
  • 1 celery rib, chopped
  • 1 1/2 tsp butter
  • 2 C chicken broth
  • 1 1/2 C cubed peeled Yukon Gold potatoes
  • 1 large carrot, finely chopped
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 C buttermilk
  • 1 1/2 tsp snipped fresh dill or 1/2 tsp dill weed

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.
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).

Yield: 3 3/4 C

Robyn's notes: This was very easy and quick to make. He really liked it. I had potato soup for myself. Substituted vanilla soymilk for the buttermilk.

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