This Leek & Potato Soup is a great winter soup for a cold day. Better yet, it’s fast to put together. You can have it on the table in 30 minutes. The dark leek greens give the soup extra flavor, while the yogurt gives the soup a creamy tang. Click here for the video!
2. Heat the oil in a heavy soup pot over a medium high flame. When it starts to ripple, add the onions, white parts of the leeks, and savory: fry until the leeks and onion start to soften but not color. Mix in the potato. Cover and turn the heat down to medium, stirring occasionally, 8 to 10 minutes or until the potato begins to soften. Don’t let them brown.
3. When the potatoes are softened slightly, turn the heat up and add the yogurt and stir constantly until any water in the yogurt has evaporated and the vegetables are covered in curds.
4. Add the stock, the reserved bundle of leek greens, and bring the soup to a boil. Stir well to mix everything in. Turn the heat down and cook until the potatoes can be smashed against the side of the pan with a spoon, about 10 to 15 minutes. Taste for salt.
5. Remove the bundle of leek greens, and blend. Bring the soup back to a simmer, add the chopped parsley cook for 1 minute, then serve. Sprinkle each bowl with more parsley and a grind of black pepper.
Ann’s Tips and Tricks
If you want a higher protein content, cut out the potatoes, and at step 5, along with the stock, add 2 (14-ounce) cans of white beans, drained. If you make your own beans, then add the liquid they were cooked in and cut back on the stock proportionately. The taste will be a little different from the potato-based soup, but it will still be delicious.
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