Leek and potato soup

Ingredients

• 8 leeks
• 8 medium potatoes
• 4 tbsp soy yogurt
• salt (as needed)
• pepper (as needed)
• olive oil (as needed)

Method

1. Slice the leeks, peel and dice the potatoes, then sauté everything in a pan for 5 minutes with a drizzle of olive oil.
2. Cover with water, put on a lid, and let simmer for 15 minutes.
3. Add the yogurt, adjust salt, and blend until smooth (with an immersion blender).