Blending vegetables creates a thick, creamy texture without adding cream or starch. That's the trick to creating this creamy Potato-Leek Soup that can be served warm or cold.
Health MAY 2012
1. In a large pot, simmer leeks and next 4 ingredients (through water), covered, until potatoes are tender (20-25 minutes). Add butter.
2. Using an immersion blender (or a standard blender, working in batches), blend until smooth. Stir in yogurt. Divide among 4 bowls; sprinkle with chives. If desired, serve chilled.
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