Potato and Leek Soup with Yoghurt from New York Times Menu Cookbook by Craig Claiborne
Cook the potatoes, celery and leeks in the water in a tightly covered saucepan. Press through a sieve. Combine the sieved vegetables with the milk and yoghurt i
Ingredients
- 3 cups milk
- 1 cup whipped yoghurt
- 1 teaspoon salt
- ¼ teaspoon celery salt
- ⅛ teaspoon freshly ground white pepper
- Chopped chives
- 1½ cups diced uncooked potatoes
- 1 cup boiling salted water
- ½ cup finely chopped leeks (about 2 leeks)
- ⅓ cup finely chopped celery
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