Chilled Leek and Potato Soup

• 12 1/2 grams butter
• 1 1/2 large leeks sliced
• 112 1/2 grams potatoes diced, peeled
• 300 ml vegetable stock
• 112 1/2 grams yogurt greek
• 1 x seasoning
• 1 tablespoon chives fresh

1. Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning.
2. Add the potatoes, stock and seasoning.
3. Bring to the boil, cover and simmer for about 20 minutes or until tender.
4. Allow the soup to cool slighlty, then sieve or whizz in a food chill thoroughly.
5. To serve, stir most of the yoghurt into the soup.
6. Adjust the seasoning, spoon a dollop of the remaining yogurt into each bowl and sprinkle with the chives.

butter, leeks, potatoes, vegetable stock, seasoning, chives

Taken from recipeland.com/recipe/v/chilled-leek-potato-soup-37146 (may not work)