Light and Classic Leek and Potato Soup
This light leek and potato soup is a simple, comforting recipe made with potatoes, leek, onion, garlic, herbs, stock, and fat-free yogurt or fromage frais. Blending the cooked vegetables creates a smooth texture without relying on heavy cream, making it an easy option for lunch or a warming dinner.
Preparation tips: Wash the leek thoroughly to remove any grit, dice the potatoes evenly so they soften at the same rate, and always remove the bay leaves before blending. After adding the yogurt or fromage frais, reheat the soup gently without boiling. Serve with chopped chives and the reserved leek shreds.
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Prep & Cook Time: Approximately 55 minutes
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Servings: 4
Ingredients
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1 large onion, finely chopped
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1 garlic clove, finely chopped
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2 bay leaves
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1.2 litres hot chicken or vegetable stock
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700g potatoes, finely diced
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1 large leek, sliced lengthways, then shredded (ensure it is well washed)
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1 tsp dried mixed herbs
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150g fat-free natural yogurt or natural fromage frais (or a similar light dairy substitute)
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2 tbsp chopped fresh chives (optional, for garnish)