• 1 t olive oil
  • 2 leeks, thoroughly washed and chopped*
  • 1 small onion, diced
  • 2 celery stalks, chopped
  • 8 red potatoes (about 3 lbs) cubed
  • 6 c chicken stockpotato leek soup ingredients
  • 1 bay leaf
  • 1 T parsley
  • 1/2 c milk
  • 2 T flour
  • 5.3 oz greek yogurt
  • salt and pepper to taste
  • Parmesan cheese (optional)

*Note: leeks tend to be very dirty.  Be sure you wash them thoroughly.  Cut the leeks in half lengthwise and wash inbetween each layer before chopping.

Heat oil in a large soup pot over medium heat.  Cook leeks, onion, and celery until soft, but not browned.  Add potatoes, chicken stock, bay leaf, and parsley.  Bring to a boil, turn down heat, and simmer until potatoes are tender.  Using a hand mixer, blend the soup until the desired smooth/chunkiness.  You may also use a stand-up blender, but allow the soup to cool and blend in batches.

Whisk milk and flour until the flour is dissolved.  Add the flour mixture and yogurt to the soup. Stir until thickened.

Serve with parmesan cheese.