Cream Of Leek Soup

1. 1

   Place the vegetables and vegetable broth in a stock pot, or large pot and let it boil. Reduce the heat and let it simmer for 45 minutes.

2. 2

   Once properly cooked, use the blender to blend in batches (use an immersion blender if you have so you can do it all at once).

3. 3

   Mix the milk and yogurt together and add half a cup of the soup so that the mixture won't curdle.

4. 4

   Add the mixture back into the soup and add the seasonings. Reheat the soup, until warm again, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.