Creamy Potato Leek Soup

This Healthier Creamy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn’t skimp on the flavor!

1 tablespoon extra virgin olive oil
1 tablespoon butter
6 cups vegetable stock
6 russet potatoes peeled and cut into large pieces
2 leeks thoroughly washed and sliced, whites only
1 shallot thinly sliced
2 stalks celery roughly chopped
1 bay leaf
1/2 teaspoon dried thyme
1/4 cup dry vermouth or white wine
Salt and freshly ground pepper
1 pinch saffron optional
1 pinch cayenne optional
1 cup fat-free Greek yogurt

View the full recipe at Platings and Pairings →