* 2-3 tablespoons Olive oil
* 450 g white parts of Leeks, washed, Dried and sliced
* 2 bulbs Garlic, peeled and chopped
* 350 g (peeled weight) Potatoes, peeled and sliced
* 1.4 Litres Vegetable stock
* 200 ml thick natural Yogurt
* Seasoning
* 2-3 tablespoons Flat-leaved parsley, chopped

===Method===
* Heat the Oil in a deep saucepan.
* Add the Leeks and the Garlic and Stew until they are soft.
* Add the Potatoes and the Stock.
* Bring to the Boil and reduce the heat so that it simmers, partially covered, for 45 minutes.
* Purée, using a stick Blender or Food processor.
* Stir in the Yogurt.
* Season to taste, but bear in mind that as the Soup is chilled, you may need to add a little extra Salt.
* Allow to cool and then chill in the Refrigerator.
* Garnish with the chopped Parsley.

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