Contributed by (Adapted from www.tasteofhome.com)

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Ingredients

1 C sliced Leeks (white portion only)
1 Celery rib, chopped
1-1/2 tsp Butter
2 C 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 teaspoon Dill weed
Herb potato chips and finely shredded leeks, optional

Instructions

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.

Serves 3-3/4 cups.

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