Itinerant Chef
In a large saucepan, sweat leeks and a pinch of salt in butter over medium heat until wilted, but not colored. Add potatoes and stock.
Ingredients
- 1 Pound Leeks, trimmed, sliced, washed and dried
- 3 Tbsp Butter
- Pinch Salt
- 1 Pound Starchy potatoes, peeled and cubed
- 4 cups (1 litre) Chicken or vegetable stock
- 1 cup Heavy (whipping) cream
- 1/2 cup Milk
- 1/2 cup Greek (thick) Yogurt
- ` Salt and (White) Pepper to taste
- Fresh herbs to garnish
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