---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHILLED LEEK AND POTATO SOUP
  Categories: Vegetarian, Soups
       Yield: 2 servings
  
  12 1/2 g  Butter
   1 1/2 lg Leeks, sliced
 112 1/2 g  Potatoes, diced/peeled
     300 ml Vegetable stock
 112 1/2 g  Greek yoghurt
            Seasoning
       1 tb Fresh chives
  
   1. Melt the butter in a pan, then add the leeks and fry gently for about
      5 minutes without browning. Add the potatoes, stock and seasoning.
      Bring to the boil, cover and simmer for about 20 minutes or until
      tender.
   
   2. Allow the soup to cool slighlty, then sieve or whizz in a food
      processor until smooth/ Trangfer to a large bowl,cover and
      chill thoroughly.
   
   3. To serve, stir most of the yoghurt into the soup. Adjust the
      seasoning, spoon a dollop of the remaining yoghurt into each
      bowl and sprinkle with the chives.
   
   Per serving: 130 calories High fat High saturated fat Medium protein High
   fibre High sodium
  
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