Dilled Potato-Leek Soup

• 1 C sliced leeks (white portion only)
• 1 celery rib, chopped
• 1 1/2 tsp butter
• 2 C chicken broth
• 1 1/2 C cubed peeled Yukon Gold potatoes
• 1 large carrot, finely chopped
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 C buttermilk
• 1 1/2 tsp snipped fresh dill or 1/2 tsp dill weed

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).

Yield: 3 3/4 C

Robyn's notes: This was very easy and quick to make. He really liked it. I had potato soup for myself. Substituted vanilla soymilk for the buttermilk.