Prep 10 mins
Cook 50 mins
Remember to use the bottom parts of the leek only. The top green parts are not good, although I'm not really sure why. If you don't want to use vegetable broth, you can substitute chicken broth instead.
- 8 cups leeks, chopped
- 4 large potatoes, roughly chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup milk
- 1⁄2 cup plain yogurt
- 1 1⁄2 teaspoons turmeric
- salt and pepper
- 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.
- 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).
- Mix the milk and yogurt together and add half a cup of the soup so that the mixture won't curdle.
- Add the mixture back into the soup and add the seasonings. Reheat the soup, until warm again, about 5 minutes.
I've eaten leeks many ways: stir fried, broiled, steamed but never creamed in a soup.
This was new to me. I, like Parsley, decreased the turmeric by half. Used local Nancy's whole milk
yogurt and shallots. Perfect meal on a cold, winter day or as we call it "Soup Tuesdays". Reviewed for Veg Tag February. Thank you!
SPRING PAC 2009: Yummy - I subbed chicken broth since I didn't have veg broth - delicious!
Really thick and creamy, without much fat! I subbed chicken broth for the vegetable broth, but made no other changes. I do love turmeric, but I felt the amount was too much. It sort of drowned out the flavor of the leeks. Next time I make this, I'll only use about 1/4 - 1/2 tsp of the turmeric. Thanx for posting!