White Velvety Potato Soup


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
Cut the potatoes in cubes and (only) the lower part of theleeks in small pieces (i.e. remove the green part)
Add the potatoes and leeks in a frying pan and sauté over medium heat in the two tablespoons of olive oil
Add the water and the spices and simmer for 30 minutes
When your ingredients are tender, use a stick blender to blend the soup until it is smooth and creamy
Add the milk and continue stirring with the heat set to off
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!
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