myflex.gr

White Velvety Potato Soup

Ingredients

For 2 portions:

350 g leeks

350 g potatoes, peeled

3 tablespoons olive oil

100 g milk 1.5% fat or coconut milk (room temperature)

Salt, white pepper

500 g water

2 tablespoons yoghurt 2% fat

Some parsley

Time of execution
40 minutes
Execution Method
1
Cut the potatoes in cubes and (only) the lower part of theleeks in small pieces (i.e. remove the green part)
2
Add the potatoes and leeks in a frying pan and sauté over medium heat in the two tablespoons of olive oil
3
Add the water and the spices and simmer for 30 minutes
4
When your ingredients are tender, use a stick blender to blend the soup until it is smooth and creamy
5
Add the milk and continue stirring with the heat set to off
6
Serve in two bowls and garnish with parsley and yogurt!
* The grams mentioned in the recipe are indicative.
The quantities of ingredients are adjusted according to your MyFlex Menu!
Read also