Recipes » Soup and Stews » Potato Leek Soup

Ingredients

• 4 tbsp. butter or oil
• 6 sliced leeks
• 2 lbs. sliced potatoes
• 3 cups skim milk (or whole)
• 5 1/2 cups chicken stock
• 3/4 cup chopped chives (1/2 cup for garnish)
• 1/2 tsp. celery seeds
• 1/2 tsp. thyme
• 1/2 bunch chopped dill
• 1 cup buttermilk
• salt and pepper
   
• ROUX:
• 1 cup yoghurt
• 4 tbsp. flour

Preparation

Stockpot: heat butter or oil, sauté leeks until beginning to brown.
Add potatoes, milk and chicken stock. Add herbs. Cover and simmer for 1 hour.

Heat yoghurt;  slowly whisk in the flour, stirring 5 minutes until it begins to thicken. Add to the stockpot, stir.

Puree 2/3 of the stockpot in a blender. Return to pot, add buttermilk until warm. Do not boil. Season with salt and pepper.

Garnish with 1/2 cup of chopped chives.