Zubereitung

1. 1

   In a stockpot, saute the leeks and onions in the olive oil and butter until soft.

2. 2

   Add the garlic, 1/2 the thyme, and a pinch of sailt and pepper.

3. 3

   Saute a few more minutes.

4. 4

   Add the potatoes and broth. (

5. 5

   Add just enough broth to cover the potatoes plus about 1/4 of an inch.)

6. 6

   Simmer until the potatoes are tender.

7. 7

   Taste the broth and season with thyme, salt, and pepper to taste.

8. 8

   Working in batches, do a rough puree of 3/4 of the soup in a food processor.

9. 9

   Add the puree back to the soup and add the cream and yogurt. Stir well.

10. 10

    Bring back to a simmer and season to taste.