Name: Potato and Leek Soup with Yoghurt
Yield: 6 servings
Cuisine: United States
Ingredients: 1 cup whipped yoghurt; 3 cups milk; 1 cup boiling salted water; ½ cup finely chopped leeks (about 2 leeks); ¼ teaspoon celery salt; Chopped chives; ⅛ teaspoon freshly ground white pepper; ⅓ cup finely chopped celery; 1½ cups diced uncooked potatoes; 1 teaspoon salt

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ cups diced uncooked potatoes
⅓ cup finely chopped celery
½ cup</

Method

Cook the potatoes, celery and leeks in the water in a tightly covered saucepan. Press through a sieve.
Combine the sieved vegetables with the milk and yoghurt in the top part of a double boiler. Stir in the salt, celery salt and pepper. Heat over boiling water for fifteen minutes, stirring occasionally. Sprinkle each serving with chives.

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Potato and Leek Soup with Yoghurt

Ingredients

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