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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.75 Kcal (711 kJ) | ||
| Calories from fat | 28.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 5% | |
|---|---|---|---|
| Cholesterol | 9.58mg | 3% | |
| Sodium | 850.05mg | 35% | |
| Potassium | 865.78mg | 18% | |
| Total Carbs | 30.71g | 10% | |
| Sugars | 6.04g | 24% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 4.69g | 9% | |
| Vitamin C | 38.1mg | 63% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 96.6mg | 537% | |
| Calcium | 111.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 43.08 Kcal (180 kJ) | ||
| Calories from fat | 7.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 5% | |
|---|---|---|---|
| Cholesterol | 2.43mg | 3% | |
| Sodium | 215.74mg | 35% | |
| Potassium | 219.73mg | 18% | |
| Total Carbs | 7.79g | 10% | |
| Sugars | 1.53g | 24% | |
| Dietary Fiber | 0.76g | 12% | |
| Protein | 1.19g | 9% | |
| Vitamin C | 9.7mg | 63% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 24.5mg | 537% | |
| Calcium | 28.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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