Leek Soup

(Pırasa Çorbası)

1 medium leek, washed and cut in thin slices
1 medium size yellow potato, peeled, cut in small pieces
1 tbsp butter
1 cup vegetable stock or chicken stock
~2 cups water
Salt
Pepper
~
4 tbsp creamy Turkish yogurt
~1/4 cup carrot, grated

Saute the leek with butter for 2-3 minutes. Then add the potato, vegetable stock, water, salt and pepper. Cook until the vegetables are tender. Using an immersion blender, puree the soup until smooth.

Add the creamy yogurt, stir. Sprinkle some grated carrot over the top and serve.

2 servings.