| Potato & Leek Soup
1 tablespoon of butter
3 tp4 leeks, sliced, white part only
5 to 6 medium potatoes, about 1 lb.
4 cups of chicken broth
1 1/2 cups of plain yogurt
1 teaspoon of dill weed, dried or 1 tablespoon of fresh dill
1 teaspoon of tarragon
freshly ground pepper
juice of 1/2 lemon |
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Melt the butter in saucepan and sauté leeks until soft, about 10 minutes. add potatoes, peeled and sliced and chicken broth. Simmer, covered, for about 30 minutes or until tender. Puree small batches in blender or food processor and return to saucepan. Fold in yogurt, herbs, and pepper. Heat through, but do not boil. Refrigerate if serving cold. This tastes better after the flavors have had a chance to blend. Before serving stir in lemon juice. Garnish with clips of fresh dill, chives, or chopped red onion. Serves 6
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