Light and Classic Leek and Potato Soup

Method

1. Sauté the Aromatics: Place the onion and garlic in a large non-stick saucepan along with the bay leaves and 150ml of the stock. Bring to the boil, cover, and simmer for 5 minutes.

2. Add Main Ingredients: Add the diced potato and all but a few shreds of the leek (reserve the small amount of shredded leek for garnishing). Pour in the remaining stock, stir in the dried herbs, and season lightly.

3. Simmer: Bring the mixture to the boil, then cover and simmer for 25 minutes until the potatoes are completely tender.

4. Blend: Discard the bay leaves. Carefully transfer the mixture to a food processor or blender. Blend until smooth and return the soup to the saucepan.

5. Finish and Serve: Stir in the fat-free natural yogurt/fromage frais and reheat gently without allowing it to boil. Adjust the seasoning if necessary. Ladle the soup into bowls and top with the reserved shredded leek and chopped chives.