• 2 cups peeled potatoes
• 1 ½ cups leek whites
• 1 carrot
• 250 grams Liberté 2% plain yogurt
• 4 cups chicken broth
• Salt and pepper to taste
• 1 tablespoon olive oil
• Chives, dill or grated Parmesan (optional, decoration)

1. Heat the olive oil in a pot and sauté the vegetables.
2. Add the chicken broth and simmer over medium heat for 40 minutes or until the vegetables are tender.
3. Let the soup cool, pour it into the blender and purée.
4. Place the soup in the refrigerator for approximately 1 hour.
5. Add the Liberté 2% plain yogurt, salt and pepper and mix well.
6. Serve cold.

A recipe by Patrice Demers