This recipe comes from a monastery cookbook, which refers to it as "Traditional Austrian Cheese Soup". I make it so often, though, that I've come to think of it as a "potato leek" soup instead... the fact that it's cream-based doesn't seem like the main thing to remember.
1. Put oil in pot, add celery, leeks, potatoes, then saute for about 2 minutes. Add water, bring to boil. Lower heat to medum, cover pot, cook slowly for about 40 mins.
2. Reduce heat and simmer for 10 mins, stirring now and then. Add cream cheese, yogurt, salt, pepper. Stir thoroughly until everything is nice and blended.
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