Thanksgiving Potato and Leek Cream


2 cups water
2 cups chicken broth
1 cup potato in cubes
1 cup yogurt
1 cup sliced fresh mushrooms
1/2 cup chopped leek
1/2 cup chopped onion
1/4 cup minced fresh chili pepper
4 chopped garlic cloves
2 tbsp chopped parsley
1 tsp soy sauce
Salt and pepper


Cook potatoes and leek in water.
Liquefy potatoes along with the chicken broth and mushrooms.

Fry onion, chili pepper and garlic.
Add the potatoes, chicken and mushrooms mix, yogurt and spices.
Allow to boil and serve with parsley.

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