Potato and Leek Soup – Itinerant Chef

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)