Ingredients :

• 4 leeks
• 1 ½ tbsp (20 ml) polyunsaturated margarine or unsalted butter
• 2 lbs (1 kg) potatoes, peeled and sliced
• 8 cups (2 L) homemade chicken stock freshly ground pepper, to taste
• 1 cup (250 ml) low-fat yogurt
• 3 tbsp (45 ml) chopped chives

Procedure :

1. Remove darker leaves from leeks. Halve leeks lengthwise almost to the root end. Wash well, separating leaves to clean. Drain, cut off root ends and slice.
2. Heat margarine, add leeks, cover pan and cook for 5 minutes. Add potatoes, and stock and pepper. Bring to a boil, reduce heat and simmer for 20-30 minutes until potato is tender. Set aside to cool.
3. Drain soup, reserving cooking liquid. Puree cooked vegetables in batches adding reserved liquid as necessary.
4. Combine puree and remaining cooking liquid and adjust seasoning.
5. About 1 hour before serving, stir yogurt. Serve soup chilled, sprinkled with chives.

Makes 10-12 servings.