Welsh Leek Soup

1. 1

   Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.

2. 2

   Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.

3. 3

   Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.

4. 4

   Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.

5. 5

   Serve hot, garnished with snipped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.