Creamy, smooth, and with the perfect balance of leek and potato flavor, this potato leek soup is a great lunch and dinner idea, excellent to make ahead.The recipe is without butter or cream; instead, we use olive oil and yogurt (or plant-based yogurt) to make it pleasantly creamy with a little tang. Expect a bright and light dish with less fat but plenty of comforting texture, taste, and cozy vibes.