Happy-Go-Leeky Soup

Makes 6 servings

Jennifer

ingredients

1 Tbsp butter
2 cups sliced leeks (white parts, plus 1 inch of green parts)
1 cup chopped celery
4 cups low-fat chicken or vegetable broth
3 cups peeled, diced potatoes
1 cup chopped carrots
3/4 tsp thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup buttermilk
1 tbsp minced, fresh dill

directions

1
Melt butter in a large soup pot over medium heat. Add leeks and celery. Cook and stir for 5 minutes, until vegetable begin to soften.
2
Add broth, potatoes, carrots, thyme, salt and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
3
Working in batches, transfer soup to a blender or food processor and puree until smooth. Return to pot. Stir in buttermilk and dill.
4
Serve hot.

notes

Ryan and I used to eat this a lot when we first started dating. This is our favorite soup! The dill totally makes it. I often make it without the buttermilk and it's still good (We know that Graeme doesn't like anything creamy!).

Source: Crazy Plates Cookbook 1999