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Chilled Leek And Potato Soup
Yields: 2 serving(s)
Ingredients
- 12 1/2 gram(s) butter
- 1 1/2 large leeks, sliced
- 112 1/2 gram(s) potatoes, diced/peeled
- 300 milliliter(s) vegetable stock
- 112 1/2 gram(s) greek yoghurt
- Seasoning
- 1 tablespoon(s) fresh chives
Directions
- Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning.
- Add the potatoes, stock and seasoning.
- Bring to the boil, cover and simmer for about 20 minutes or until tender.
- Allow the soup to cool slighlty, then sieve or whizz in a food processor until smooth/ trangfer to a large bowl,cover and chill thoroughly.
- To serve, stir most of the yoghurt into the soup.
- Adjust the seasoning, spoon a dollop of the remaining yoghurt into each bowl and sprinkle with the chives.
Nutritional Information
- 130 calories high fat high saturated fat medium protein high fibre high sodium
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