Leek and Potato Soup

I had been planning on making some tomato soup after I found 2 tins of tomatoes lurking at the back of the cupboard, but when I got my organic veg box delivery yesterday I found it contained 4 leeks, so reckoned it was better to make leek and potato soup just now and the tomato soup can wait.

Leek and Potato Soup

Ingredients

4 small or 2 large leeks
3/4 lb (350g) potatoes
1 large or 2 smaller onions
2 small garlic cloves, sliced
1 oz (30g) butter
1 pint water
4 heaped Tbsps Greek style yogurt
Make yogurt up to 1 3/4 pint (100 ml) with milk
A bouquet garni
Chopped chives or parsley to decorate
Salt and Pepper to taste

Method

Trim and slice the leeks, rinse if necessary by cutting in almost half lengthwise and fanning out each side under a cold tap.
Peel and cut into chunks the potatoes
Melt the butter in a heavy bottomed saucepan and fry the onions and garlic gently for a few minutes until softened but not brown.
Add the leek and potatoes and bouquet garni.

(I always remember Gordon Ramsay showing a would be chef the best way to make a bouquet garni - by taking a thick green leaf from the top of the leek and putting the herbs (bay leaf, thyme, etc to taste) into it, fold the top half over the bottom part of the leaf containing the herbs, then tie with a piece of thread to hold it together)

Add salt and pepper to taste
Add the water, bring to the boil and boil for 20 minutes until the veg are cooked.
Remove the bouquet garni
Using a hand blender, whiz until not quite smooth.
Add the milk and yogurt and and whisk in to the soup.

This is a rather pale soup so it is improved in the presentation by sprinkling on some chopped parsley or chives.

Later:

I have been caught out once again. Since I had gallstones removed I cannot tolerate too much fat. I forgot that Greek style yogurt cntains just as much fat as double cream. Next time I would use 1 3/4 pint water or vegetable stock and just swirl a little yogurt or cream and a few sliced chives or chopped parsley to decorate, to serve.