Cream of Leek Soup
Ready In: 1 hr
Serves: 6
Ingredients
- 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
Directions
- 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.
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