After what felt like a lifetime of January, February is here. With only 28 days this year, we will soon be heading onto spring. As the days become longer and the light appears a little bit more often, we thought we’d spend February preparing wholesome winter meals. Soup of course is on the menu, but not any soup.
This week we have prepared a simple leek and potato soup, but with the wonderful addition of yoghurt. The idea came to us after discovering a recipe for a potato soup with yoghurt in an old recipe book with Greek vegetarian food by Jack Santa Maria. So if you, like us, are looking for new, inspiring ways to incorporate Greek yoghurt into your diets, this hearty soup is for you! Don’t forget to check out our other delicious soups.
You can use one of our flavoured oils to serve this soup. We particularly loved our Apple Oil here, but also our 17C olive oil, with lemons, oranges and thyme.
Serves 4
2 potatoes (500g)
2 leeks (500g)
1/4 cup olive oil, plus more to serve
1/4 tsp dried thyme
1/4 tsp dried oregano
200g Greek yoghurt, plus more, to serve
1.2 lt water or vegetable stock
salt, pepper
a small bunch of fresh dill and your favourite flavoured olive oil (to serve)
Peel the potatoes and cut in bite-sized pieces. Trim and roughly slice the leeks.
In a medium-sized pot, and over medium heat add the olive oil and leeks. Gently cook until tender but not caramelised. Add the potatoes, thyme, oregano and stir until coated with the olive oil.
Add the yoghurt, along with the water. Season with salt and pepper and stir everything together. Bring to a boil, then lower the heat and cook for around 30min, until the potatoes are tender, adding a bit more water/stock if needed.
Blend everything together, and serve this creamy soup with more yoghurt, your favourite olive oil, and plenty of dill.
