Dilled Potato-Leek Soup

Total Time Prep/Total Time: 30 min.
Yield 3-3/4 cups
Test Kitchen Approved
“It’s your ‘leeky day,’” writes Agnes Ward of Stratford, Ontario. “This smooth, comforting soup is scrumptious and always gets rave reviews.”

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.

Nutrition Facts

1-1/4 cups: 133 calories, 2g fat (1g saturated fat), 5mg cholesterol, 695mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 6g protein.

“It’s your ‘leeky day,’” writes Agnes Ward of Stratford, Ontario. “This smooth, comforting soup is scrumptious and always gets rave reviews.”
Recipe Creator

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