Chilled Leek Potato Soup Cups with Orange Yogurt

Chilled Leek Potato Soup Cups with Orange Yogurt 🥣🍊 Silky, cool and quietly bright: this make-ahead soup turns sweet softened leeks and creamy potato into little starter cups finished with orange-zest yogurt, chive oil and crisp leek crumbs. It is elegant enough for a brunch tray but practical enough for a warm weekday lunch. Yield: 4 generous cups or 6 small starter cups Time: about 40 minutes active, plus at least 2 hours chilling Ingredients 🛒 - 2 tbsp olive oil, plus extra for serving - 1 tbsp butter - 3 medium leeks, white and pale green parts only, finely sliced and rinsed well - 2 garlic cloves, thinly sliced - 450 g floury potatoes, peeled and diced small - 900 ml vegetable stock - 1 bay leaf - 1/2 tsp fine sea salt, plus more to taste - 1/4 tsp white or black pepper - 180 g plain Greek-style yogurt - finely grated zest of 1 orange - 1-2 tsp lemon juice, to taste - 2 tbsp finely chopped chives - 1 small handful crisp fried leeks, toasted seeds or crouton crumbs, for texture Method 👩‍🍳 1. Warm the olive oil and butter in a large pan over medium-low heat. Add the sliced leeks with a pinch of salt and cook for 10-12 minutes, stirring often, until soft, glossy and sweet. Do not brown them; gentle cooking keeps the soup pale and fresh. 2. Add the garlic and cook for 1 minute. Stir in the diced potatoes, stock and bay leaf. Bring to a gentle simmer, then cook for 15-18 minutes, until the potatoes crush easily against the side of the pan. 3. Remove the bay leaf. Blend the soup until completely smooth, adding a splash of water or stock if it feels too thick. Season with salt, pepper and a little lemon juice. The flavor should be mellow but not flat. 4. Cool the soup, then chill for at least 2 hours. Taste again after chilling; cold soups often need a small extra pinch of salt or lemon. 5. Mix the yogurt with orange zest, a tiny pinch of salt and 1 tsp lemon juice. Stir the chives with 1-2 tbsp olive oil to make a quick green drizzle. 6. Serve the soup in chilled cups or bowls. Add a spoon of orange yogurt, swirl through chive oil, and finish with crisp leek crumbs, toasted seeds or tiny croutons for crunch. Serving and storage tips ✨ - Make the soup a day ahead; the texture gets silkier after chilling. - Keep the yogurt swirl and crunchy topping separate until serving. - For a looser sip-style starter, thin with a little cold stock before pouring into cups. - Leftovers keep well in the fridge for up to 3 days. Save this one for warm days, brunch starters, lunch prep or a clean first course before a richer main. 🌿 #Tasteloom #ChilledSoup #LeekPotatoSoup #MakeAheadRecipes #BrunchIdeas #VegetarianRecipes