Potato Leek Soup - cooking recipe

Ingredients

3 cloves garlic, peeled, roughly chopped
4 None large potatoes, peeled, chopped
1 None leek, trimmed, washed and sliced
2 None bay leaves
6 cups low-sodium vegetable or chicken stock
1/2 cup low-fat milk
1/3 cup snipped chives
None None Low-fat plain yogurt, to serve

Preparation

Spray a large saucepan with olive oil. Heat on medium and saute garlic 2-3 mins. Add potatoes, leek, and bay leaves. Cook, stirring, for 2 mins.
Pour in stock. Bring to a boil on high. Reduce heat to low and simmer for 20-25 mins, until potatoes are tender. Remove bay leaves.
Puree mixture using a hand blender or food processor. Stir in milk. Reheat gently. Serve immediately, topped with chives and yogurt.