Today was one of those dreary days. The kind of day where it is raining but only a drizzle. It was a damp, cloud covered day that makes you want to go back to bed and hide under the covers. The kind of day where you don’t feel like cooking, cleaning or being Martha Stewart.
Lucky for me, Tuesday is the day where I meet one of my friends at the gym. So there were no excuses not to go. Someone else was relying on me to get the treadmill next to them and chat away for an hour. So instead of hiding under the covers, I obtained some extra energy. Then I came home and made some soup.
This creamy low fat soup has a secret ingredient. It is buttermilk. I didn’t want to add high calorie cream so I thought low fat buttermilk would give the soup an extra creaminess with a nice little tang. I am happy to say it worked. The thing I love about this soup is that you can add any topping you want. I sprinkled it with a light dusting of cheddar cheese but I envision chives, croutons and bacon on top next time. Go to town and top it with more than one cheese or three toppings.
Now that I have shared the recipe, I think it’s time for my twenty minute lazy day nap.
- 1 TBS olive oil
- 1 cup leeks, chopped
- 1 tsp crushed garlic
- 4 cups chicken stock or broth
- 1 TBS dried dill
- 4 cups chopped (in small pieces) & peeled potatoes
- ¼ cup low fat buttermilk
- salt and pepper to taste
- toppings such as cheese, chives, croutons and cooked bacon bits
- Heat the oil in a large pot on medium heat. Saute leeks for five minutes or until soft. Add the crushed garlic to the pot and cook for another minute.
- Add the chicken stock and dill to the pot. Bring to a simmer.
- Add the potatoes, cover, turn heat to low and cook for 15 minutes or until soft.
- Blend soup with immersion blender until creamy. Add buttermilk and salt and pepper to taste. Stir to combine.
- Serve in bowls with extra toppings.