Potato and Leek Soup with Yoghurt

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1Β½ cups diced uncooked potatoes
  • β…“ cup finely chopped celery
  • Β½ cup finely chopped leeks (about 2 leeks)
  • 1 cup boiling salted water
  • 3 cups milk
  • 1 cup whipped yoghurt
  • 1 teaspoon salt
  • ΒΌ teaspoon celery salt
  • β…› teaspoon freshly ground white pepper
  • Chopped chives


  1. Cook the potatoes, celery and leeks in the water in a tightly covered saucepan. Press through a sieve.

  2. 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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