Ingredients:
• 4 medium leeks
• 2 cups EASIYO yogurt
• 2 large potatoes
• salt and ground pepper to taste
• 50g butter
• 3 cups chicken stock
• yogurt and chopped chives to garnish
• 1 cup milk


Method:
Wash leeks thoroughly and chop finely.
Peel and dice the potatoes.
Melt the butter in a large saucepan, add the chopped leeks and potatoes and sauté gently together for about 10 minutes without allowing them to brown.

Add the chicken stock and milk. Bring to the boil.
Cover and simmer for about 30 minutes. Set aside to cool.

Puree the mixture in a blender or processor.
In a bowl whisk yogurt and add mixture from blender.
Season to taste and mix well.
Chill thoroughly.

Serve with extra yogurt swirled on top of the soup and garnish with chopped chives.


Variations/Comments:
The traditional recipe for this famous soup is rich in cream.
Yogurt provided a lighter, less expensive alternative.


SERVES 6