Ingredients
300g FAGE Total 2%
50g butter
1kg potatoes, diced
2 leeks, coarsely chopped
1 garlic clove
1 tsp fresh thyme, finely chopped
Salt & pepper
1 ltr vegetable stock
500g kale, finely chopped
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Steps
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In a large saucepan, sauté the butter, potatoes, leeks, garlic, thyme and salt and pepper for about 10 minutes on a medium heat. Then, raise the heat and add the vegetable stock. Boil for about 45 minutes, until the potatoes are soft.
- Put the soup in a blender and blitz then return to the saucepan (if too thick, add a bit more vegetable stock).
- Mix the yoghurt in little by little, then add the kale and boil for 5 more minutes.
