1 medium leek, washed and cut in thin slices
1 medium size yellow potato, peeled, cut in small pieces
1 tbsp butter
1 cup vegetable stock or chicken stock
~2 cups water
4 tbsp creamy Turkish yogurt
~1/4 cup carrot, grated
Saute the leek with butter for 2-3 minutes. Then add the potato, vegetable stock, water, salt and pepper. Cook until the vegetables are tender. Using an immersion blender, puree the soup until smooth.
Add the creamy yogurt, stir. Sprinkle some grated carrot over the top and serve.