Cream of Leek Soup

Ingredients

• 8 cups leeks, chopped
• 4 large potatoes, roughly chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup milk
• 1/2 cup plain yogurt
• 1 1/2 teaspoons turmeric
• salt and pepper

Directions

1. 1

   Place the vegetables and vegetable broth in a stock pot, or large pot and let it boil. Reduce the heat and let it simmer for 45 minutes.

2. 2

   Once properly cooked, use the blender to blend in batches (use an immersion blender if you have so you can do it all at once).

3. 3

   Mix the milk and yogurt together and add half a cup of the soup so that the mixture won't curdle.

4. 4

   Add the mixture back into the soup and add the seasonings. Reheat the soup, until warm again, about 5 minutes.