Warm up with a bowl of comforting leek and potato soup, the perfect blend of creamy and savory.
- 150g Llaeth y Llan Greek Style natural Yogurt
- 450g Blas y Tir Potatoes (cut in rough 1cm pieces)
- 1 Onion (cut into small pieces)
- 450g Leeks (white parts only, sliced)
- 850ml Chicken or Vegetable Stock
- 125ml Milk
- 50g Butter