Adapted from Crazy Plates
Got a bunch of veggies in your fridge? This is a great soup. If you blend it smooth, the kids will have no idea what kind of veggies they are eating. You can top it with bacon bits for a little extra hit of flavor, too. Try serving with some crusty bread and broccoli salad for a bit of extra crunchy goodness.
1 tbsp butter
2 cups sliced leeks (white parts, plus 1 inch of green part)
1 cup chopped celery
4 cups chicken broth
3 cups peeled, diced Yukon gold potatoes
1 cup chopped carrots
3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 cup buttermilk
Leeks can be a bit gritty. Put them in a colander and run them under cold water to wash them well before you use them.
In a large soup pot, melt the butter and saute the leeks and celery for about 5 minutes, until they are cooked through. Add the potatoes, carrots, chicken broth, thyme, salt and pepper and bring to a boil; reduce the heat, cover, and simmer for about 20 minutes until the veggies are cooked through.
Blend the soup with an immersion blender, in a food processor or blender until it's as smooth as you like it. Pour it back into the pot and stir in the buttermilk. Heat through and serve.
*This soup doesn't freeze well, it tends to separate
Serves 6
