1 leek, white part only, chopped

1 onion, chopped

1 tablespoon (15 ml) olive oil

4 cups (1 litre) chicken broth

1 potato, peeled and cut into cubes

5 cups (1.25 litre) chopped romaine lettuce (about 1 head)

1 cup (250 ml) plain yogurt (minimum 2% MF)

Salt and pepper

In a large saucepan over medium heat, soften the leek and onion in the oil. Add the potato and broth. Bring to a boil. Reduce the heat, cover and simmer gently until the potato is tender, about 20 minutes. Add the lettuce. Bring to a boil and cook for 1 minute. Remove from the heat and add the yogurt.

Purée in a blender. Strain if desired. Let cool. Cover and refrigerate overnight. If the soup is too thick after chilling, add a small amount of chicken broth. Adjust the seasoning before serving (see note).

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