12 1/2 g Butter

1 1/2 lg Leeks, sliced

112 1/2 g Potatoes, diced/peeled 300 ml Vegetable stock

112 1/2 g Greek yoghurt Seasoning 1 tb Fresh chives

1. Melt the butter in a pan, then add the leeks and fry gently for about

5 minutes without browning. Add the potatoes, stock and seasoning.

Bring to the boil, cover and simmer for about 20 minutes or until tender. 2. Allow the soup to cool slighlty, then sieve or whizz in a food

processor until smooth/ Trangfer to a large bowl,cover and chill thoroughly. 3. To serve, stir most of the yoghurt into the soup. Adjust the

seasoning, spoon a dollop of the remaining yoghurt into each bowl and sprinkle with the chives. Per serving: 130 calories High fat High saturated fat Medium protein High fibre High sodium