4 Serves
45 Mins
In a large stockpot, heat the butter and olive oil over medium heat. Add the sliced leeks and chopped onions, sautéing until they are soft and translucent.
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Vitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
99 µg / 400 µgCalcium
121 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
1730 mg / 4,700 mgSodium
952 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
5 g / 28 gSugar
12 g / 50 gSaturated Fat
12 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Stir in the minced garlic, half of the thyme, and a pinch of salt and black pepper. Continue to sauté for another 2 minutes to release the aromatics.
Add the diced potatoes and enough stock to cover them by about 1/4 inch. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Transfer 3/4 of the soup to a food processor and pulse until a rough puree is achieved. Return the mixture to the pot.
Stir in the heavy cream and yogurt. Bring the soup back to a gentle simmer, then season with the remaining thyme, salt, and black pepper to taste.
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