Preparation:
Cook potatoes in salted, boiling water until tender. Drain, return to the pot (I used my heavy Dutch oven) and mash. Add leeks and water. Simmer for 30 min or more until soup is really thick. Add seasonings to your taste. Add some hot broth to the yogurt and then return the broth/yogurt mix to the pot (helps prevent curdling). Mix well and serve.
You could probably make this vegan by substituting some lite soy or rice milk for the yogurt. It used to be made by adding sour cream at the end. This recipe will feed about 8 people and keeps well in the refrigerator, for about 3-4 days. |