Warm up with a bowl of comforting leek and potato soup, the perfect blend of creamy and savory.
Ingredients
- 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
Instructions
- First, melt the butter in a large saucepan. When it starts to foam, add the potatoes, onion and white parts of the leeks and toss until well coated with the butter.
- Season these with salt and pepper then toss again. Cut greaseproof paper into a disc and place this on top of the vegetables (this will keep the steam in) and then cover with a lid.
- Cook this over a low heat for 10 mins or until the vegetables are soft but not coloured.
- Remove the lid and discard the paper. Pour in the stock and bring to boil and let this simmer until the vegetables are just about cooked (usually around 5 mins).
- Transfer the mixture to a blender and blend until silky smooth
- Return this to another pan and stir in the milk and around ¾ of the yogurt.
- Reheat the soup to a gentle simmer, add more stock if you think it is too thick. Then pour into bowls for serving.
- You can drizzle a small amount of the yogurt over each serving and finish will a scattering of chives and black pepper.
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