Ingredients
3 ½ tbsp. butter
2 leeks, coarsely chopped
1 garlic clove, minced
1 tsp. fresh thyme, finely chopped
1 pinch salt
1 pinch freshly ground pepper
1 lt vegetable stock
2.2 lbs. potatoes, diced
1 ½ cups FAGE Total 5%, 2%, or 0%, plus extra for garnish
2 Cups Kale, plus extra for garnish
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Steps
- In a large saucepan, sauté the butter, the leeks, the garlic, the thyme and the salt and pepper for about 10 minutes over medium heat.
- Then raise the heat and add the vegetable stock and the potatoes. Boil for about 45 minutes, until the potatoes get soft.
- Pour the soup into the blender, purée until smooth, then return to the saucepan (if too thick, add a bit more of the vegetable stock).
- Add the FAGE Total little by little until it blends in, then add the kale and boil for 5 more minutes.
