Warm yourself with this delicious Potato Leek Soup recipe with an added bit of creamy deliciousness from our Greek Yogurt. Have it as a main meal or as a side with a yummy sandwich like this one. Potato and Leek Soup Go to recipes By Stonyfield American Gluten Free Main Dishes Soups Clean Plate Club FallWarm yourself with this delicious Potato Leek Soup recipe with an added bit of creamy deliciousness from our Greek Yogurt. Have it as a main meal or as a side with a yummy sandwich like this one. Ready In: 1 hour 5 minutes Level: Easy Prep: 10 minutes Cook: 45 minutes Yields: 8 Servings Print RecipeIngredients2 Tbsp extra virgin olive oil2 Tbsp unsalted butter3 lb leeks (white and light green parts only, sliced)1 medium onion (diced)2 slices turkey bacon2 lb Yukon gold potatoes (peeled and diced)3 sprigs fresh rosemary1/2 c Stonyfield Organic 0% Fat Greek Plain Yogurt6 c reduced-sodium chicken brothSalt and pepper (to taste)Green onions or chives (optional for garnish)directionsStep 1Heat oil in a large pot over medium heat. Add diced bacon until starting to brown then add butter, leeks, onion, garlic, rosemary, salt and pepper. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes.Step 2Add potatoes and broth to the pot. Bring to a simmer and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.Step 3When the potatoes are tender, remove from the heat. Puree the soup with an immersion blender or in batches in a regular blender. Add the ½ cup of greek yogurt and blend again. Season with more salt and pepper if need be. Once you have divided the soup into bowls you can top with a teaspoon full of yogurt and garish with green onions or chives if you choose to.