• Cooking Time: 30 mins
  • Servings: 4
  • Preparation Time:


Isn't it lovely to treat oneself with something warm and smooth on a cold day, that is light and tastes great as well? I enjoyed this soup a lot.


  • 2 leeks
  • 4 shallots
  • 1 potato
  • 1 celery stalk
  • 1 liter (4 C) vegetable stock(homemade or buillon)
  • 2-4 TBspoons Greek yogurt
  • 4 slices pancetta or prosciutto
  • 1 bay leaf


  • Clean, wash and slice the leeks (I used not only the white part but the more tender internal green leaves as well).
  • Clean and chop finely the shallots, the cellery and the potato.
  • Sautè all the vegetables with 2 TBspoons of EVOO for a couple minutes.
  • Add the hot vegetable stock and the bay leaf, cover, lower the heat and cook for 25 minutes. Since I used buillon, I didn't add any salt later, so adding more salt is up to you.
  • Remove the bay leaf and pureè everythng in a blender.
  • Distribute into four soup bowls, add a little Greek yogurt (1/2 TBspoon, more if you like), and complete with stripes of pancetta or prosciutto, previously toasted in a non-stick skillet (without adding fat or oil).

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