Ingredients
- 4 leeks, sliced
- 3 beets, peeled and cubed (3 cups)
- 2 potatoes, peeled and cubed
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp pepper
- 2 cup milk
- 1 cup low-fat plain yogurt
- 1 green onion, thinly sliced
Make it step by step
- In large saucepan, combine 4 cups water, leeks, beets, potatoes, garlic, salt and pepper; bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, for 50 to 60 minutes or until beets are tender.
- Transfer to blender in batches and puree until smooth. Stir in milk.
- (Soup can be cooled, covered and refrigerated for up to 1 day.) Return to pot; gently heat through. Ladle into warmed bowls; swirl in dollop of yogurt and garnish with Onion.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.