Cold american potato cream soup

1 serving


Peel the potatoes, cut into cubes, add roughly chopped celery and leeks and cook until cooked in lightly salted water. Wipe through a sieve. Combine milk and cream, add salt and pepper, mix with potatoes and still boil again. Then cool and add the whipped yogurt before serving, stirring gently. Sprinkle with green onions. If the soup is served hot, the yogurt should be mixed with milk.