I love this soup because it light but have the full favor of cream based soup. Most soups rely on heavy cream for the velvety texture. I found out that swappping lowfat buttermilk you get the same effects.. Plus its quick and easy.. This recipes was from Shape magazine..
1Put potatos and herbs in a large saucepan; add stock and bring to boil. Simmer, uncovered, for about 15 minutes.
2In a medium skillet, heat oil over med high heat. Add garlic and leeks and saute for about 5 minutes, stirring frequently. Add mixture to broth; puree in batches in a food processor ( or use a immersion blender) then stir in buttermilk.
3Return to sauceapn and simmer for 5 minutes seasoning with salt and pepper and serve..