Chilled Leek and Potato Soup

1. 1

   Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning.

2. 2

   Add the potatoes, stock and seasoning.

3. 3

   Bring to the boil, cover and simmer for about 20 minutes or until tender.

4. 4

   Allow the soup to cool slighlty, then sieve or whizz in a food chill thoroughly.

5. 5

   To serve, stir most of the yoghurt into the soup.

6. 6

   Adjust the seasoning, spoon a dollop of the remaining yogurt into each bowl and sprinkle with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.