Emma's leek and potato soup

Homemade leek and potato soup

Ingredients

• RYVITA^® Original Crispbread
• 50g Butter
• 450g potatoes peeled cut into small pieces
• 2 Onions (chopped)
• 1 litre of vegetable stock
• 1/2 a garlic clove
• 1 table spoon lemon juice
• 225g leeks (chopped)
• optional herbs/ground pepper to taste
• 150ml natural yoghurt

Method

Melt the butter in a saucepan then add the potatoes and chopped onion followed by the vegetable stock, garlic and lemon juice. Then add the leeks simmer until the potatoes are cooked. Allow to stand for 5 mins to allow to cool down then mix in the natural yougurt and if wanted herbs/ground better then liquidize.