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Categories:Viewed: 85 - Published at: 10 years ago
Ingredients
- 2 pounds of white potatoes, peeled and roughly chopped
- 1 tsp fresh rosemary
- 1 tsp thyme
- 4 cups chicken stock
- 3 garlic cloves, chopped
- 2 leeks, thinly sliced
- 2 cups lowfat buttermilk
Method
- Combine potatoes, herbs, and chicken stock. Bring to a boil. Simmer 20 minutes.
- In a skillet, heat oil. Saute garlic and leeks 5 minutes.
- Add mixture to broth. Puree mixture. Add buttermilk.
- Simmer 10 minutes, season with salt and pepper.