Recipe - Chilled Leek And Potato Soup

12 One half g Butter
1 One half lg Leeks, cut or sliced up
112 One half g Potatoes, minced /peeled
300 ml Vegetable stock
112 One half g Greek yoghurt
Seasoning
1 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini