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
Preparation
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.
