Chilled Leek and Potato Soup
Chilled Leek and Potato Soup recipe
Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning.
Add the potatoes, stock and seasoning.
Bring to the boil, cover and simmer for about 20 minutes or until tender.
Allow the soup to cool slighlty, then sieve or whizz in a food chill thoroughly.
To serve, stir most of the yoghurt into the soup.
Adjust the seasoning, spoon a dollop of the remaining yogurt into each bowl and sprinkle with the chives.
Nutrition FactsServing Size 135g (4.8 oz)
Amount per Serving
Calories 12650% of calories from fat
% Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 68mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Vitamin A 6% • Vitamin C 9%
Calcium 9% • Iron 1%
* based on a 2,000 calorie diet How is this calculated?