Ingredients
1 cup sliced leeks (white portion only)1 celery rib, chopped1-1/2 teaspoons butter2 cups chicken broth1-1/2 cups cubed peeled Yukon Gold potatoes1 large carrot, finely chopped1/2 teaspoon dried thyme1/4 teaspoon salt1/8 teaspoon pepper1/2 cup buttermilk1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weedHerb potato chips and finely shredded leeks, optional
Preparation
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.
