Leek, yoghurt and potato soup

This is a twist on a classic combination, created by substituting ingredients from the fridge. We have storms this week, with a high risk of no food deliveries onto the island, and I didn’t want to use the last of the milk to make this soup, so I used Greek yogurt instead. 

INGREDIENTS:

  • 1 large leek
  • 1 potato, diced
  • 1/2 an onion, finely chopped
  • 1 clove of garlic (optional)
  • 25g butter
  • 300 ml hot marigold stock
  • 200 ml yogurt
  • Salt and pepper
  • 1 tbsp dry sherry

METHOD:

  • Clean the leek, and chop finely; start by cutting lengthways into 4, then slicing. 
  • In a largish pan, melt the butter, and add the leek, onion, potato and garlic. Season with salt and pepper, and cook on a very low heat for around 10 minutes or more.
  • Add the yoghurt and the stock, and bring back to a simmer. Simmer for a further 15 to 20 minutes, so that the vegetables are very soft. 
  • Use a soup wand or blender to make a very smooth soup. Add the sherry, and check the seasoning. 
  • You could garnish with chopped herbs, but it was delicious without. 

I served this with homemade oatcakes. 

 

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