Recipe 4 All: Chilled Leek and Potato Soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Chilled Leek and Potato Soup Recipe

Chilled Leek and Potato Soup

Yield: 2 servings
%%%112½ g Potatoes, diced/peeled %%%112½ g Greek yoghurt
12½g Butter
lg Leeks, sliced
300ml Vegetable stock
1tablespoon Fresh chives

1. 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.

2. 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.

3. 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.

Per serving: 130 calories High fat High saturated fat Medium protein High fibre High sodium

Your Chilled Leek and Potato Soup is ready. Bon appetit!

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