Wednesday, March 26, 2014

Dilled Potato-Leek Soup

Soup is one of my favorite things to make and eat.  And potato leek is one of my favorite soups.  This is actually quite quick and easy to make.  I had some fresh dill on hand I wanted to use and came across this recipe.

I might try using white pepper next time for a tiny extra bit of heat.  Also, I would save the dark green ends of the leek for garnish......slice very, very thinly.  But make sure they're propped on top of the soup to make it easier to remove.   It is too tough to eat and to be used only as a garnish.


1 cup sliced leeks (white portion only)
1 celery rib, chopped
1 1/2 tsp butter
2 cups chicken broth
1 1/2 cups cubed peeled Yukon Gold or red potatoes
1 large carrot, chopped
1 1/2 tsp fresh or 1/2 tsp dried thyme
S&P to taste
1/2 cup buttermilk
1 1/2 tsp snipped fresh or 1/2 tsp dried dill
herb potato chips and finely shredded leeks, optional

In a large saucepan, saute leeks and celery in butter until tender.  Stir in the broth, potatoes, carrot, thyme, S&P.  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.

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