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Chilled Leek and Potato Soup

12 1/2 g Butter
1 1/2 lg Leeks, sliced
112 1/2 g Potatoes, diced/peeled
300 ml Vegetable stock
112 1/2 g Greek yoghurt
1 tb Fresh chives

Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning. Add the potatoes, stock and seasoning. Bring to the boil, cover and simmer for about 20 minutes or until tender.

Allow the soup to cool slighlty, then sieve or whizz in a food processor until smooth. Transfer to a large bowl, cover and chill thoroughly.

To serve, stir most of the yoghurt into the soup. Adjust the seasoning, spoon a dollop of the remaining yoghurt into each bowl and sprinkle with the chives.

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