Creamy Potato Soup
From: Caroline, Quebec, Quebec, Canada
Comments: A hot soup that tastes like a 'Vichyssoise', a good way to serve our fall vegetables.
Delicious served along with fresh bread and butter on a cold winter day.
Servings: 8
  • 3 tablespoons [45 mL] oil
  • 2 leeks, chopped
  • 2 onions, chopped
  • 3 peeled potatoes, diced
  • 4 cups [1 L] chicken broth
  • 1 teaspoon [5 mL] salt
  • 2 cups [500 mL] hot milk
  • 1/4 cup [60 mL] plain yogurt
  • 1/4 cup [60 mL] freshly finely chopped chives
  • Heat oil into a large casserole; stirring, brown together chopped leeks and onions.
  • Mix in potato dices, pour in chicken broth then salt mixture.
  • Cover and leave to simmer until potato dices are soft.
  • Stir in hot milk and yogurt before serving, each serving evenly sprinkled with freshly finely chopped chives.