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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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âItâs your âleeky day,ââ writes Agnes Ward of Stratford, Ontario. âThis smooth, comforting soup is scrumptious and always gets rave reviews.â 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 |
Directions:
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). Garnish if desired. Yield: 3-3/4 cups.
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