Auntie Kate's Pea Soup

I have to say I NEVER thought I would like pea soup.  In fact, when Kate mentioned she had a "yummy" pea soup recipe I nearly gagged... but, since Britt really likes pea soup I thought I would give Kate's recipe a try...

AND OH MY GOSH.  It is SOOO GOOD.  Not only that but it is very healthy, low calorie and full of nutrients!!!  Thanks Kate!!!

Pea Soup Ingredients

	3 1/2 cup(s) fat-free, reduced-sodium chicken broth
	2 medium uncooked Yukon Gold potato(es), peeled, cut into 1/2-inch chunks (about 2 cups)
	1 1/2 medium leek(s), chopped, white and light green part(about 2 cups)
	2 clove(s) (medium) garlic clove(s), peeled
	1 1/4 tsp table salt, divided, or more to taste
	1/4 tsp black pepper, divided
	10 oz frozen green peas, thawed (about 2 cups)
	1/2 cup(s) plain fat-free yogurt
	3 Tbsp dill, chopped, divided
	1/4 cup(s) tomato(es), diced

Instructions

• In a large saucepan, combine broth, potatoes, leeks, garlic, 1 teaspoon of salt and 1/8 teaspoon of pepper; bring to a boil over medium-high heat. Reduce heat and simmer, covered, until vegetables are almost tender, about 12 minutes.
  
• Add peas to saucepan, stir and cook until vegetables are tender, about 3 minutes; remove saucepan from heat and let cool about 5 minutes.
  
• Meanwhile, in a small bowl, whisk together yogurt, 2 tablespoons of dill, remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper until smooth; set aside.
  
• Puree soup in saucepan using an immersion blender or in batches in a blender (be careful not to splatter hot liquid); stir in remaining 1 tablespoon of dill.