Chilled Leek and Potato Soup

2 Servings

Try this Chilled Leek and Potato Soup recipe, or post your own recipe for Chilled Leek and Potato Soup

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Chilled Leek and Potato Soup Ingredients

12 1/2 g Butter	112 1/2 g Greek yoghurt
1 1/2 lg Leeks, sliced	Seasoning
112 1/2 g Potatoes, diced/peeled	1 tb Fresh chives
300 ml Vegetable stock

Instructions for Chilled Leek and Potato Soup

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized