Buttermilk and Dill Soup Recipe


Buttermilk and Dill Soup Recipe

This buttermilk and dill soup is a refreshing summer lunch or dinner starter. Some people don't like buttermilk but it is conveniently masked by the dill. Try it, you'll like it.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Soup
Cuisine Mediterranean
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 people


  • 1/4 cup butter
  • 4 leeks washed
  • 2 1/2 cups chicken stock
  • 1 pound russet potatoes peeled and thickly sliced
  • 2 1/2 cups buttermilk
  • Sea salt and black pepper to taste.
  • 6 tablespoons fresh dill chopped


  • Heat the butter in a saucepan.
  • Cut the tough green leaves off the leek and slice them lengthwise and clean thoroughly, then cut them crosswise into 1/2-inch slices and cook them in the butter gently for 8-10 minutes.
  • Add the chicken stock, stir well to mix then add the peeled and thickly sliced potatoes.  Cover and simmer for 25 to 30 minutes or until the potatoes are done.
  • Cool slightly, then puree in a blender in batches with the buttermilk.Add salt and pepper to taste, stir in the chopped dill shortly before serving.

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