Dilled Potato-Leek Soup

• 1 cup sliced leeks (white portion only)
• 1 celery rib, chopped
• 1-1/2 teaspoons butter
• 2 cups chicken broth
• 1-1/2 cups cubed peeled Yukon Gold potatoes
• 1 large carrot, finely chopped
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup buttermilk
• 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
• Herb potato chips and finely shredded leeks, optional

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). Garnish if desired.

leeks, celery, butter, chicken broth, potatoes, carrot, thyme, salt, pepper, buttermilk, dill, potato chips

Taken from www.tasteofhome.com/recipes/dilled-potato-leek-soup/ (may not work)