Ingredients

The following ingredients have 4 Servings
  • 2 leeks (white and light green parts only, sliced)
  • 1 pound yukon gold potatoes (diced)
  • 6 cups chicken stock (low-sodium)
  • 1 tablespoon dill (fresh, finely chopped)
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Greek yogurt (plain)
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon smoked paprika

Instruction

  • Reserve about 1/4 cup of the sliced leeks and put the rest in crockpot. Add potatoes, stock, dill, salt, and pepper. Cover and cook on low heat for 6-8 hours, or until potatoes are tender.
  • Puree soup using an immersion blender or use a potato masher. Note: Immersion blender will make a creamier soup. Add yogurt to soup and stir until smooth.
  • Before serving, heat olive oil in a skillet over medium heat. Add leeks and paprika. Sauté leeks until golden and crisp. Ladle soup into bowls. Serve topped with sautéed leeks.