- 2 large leeks
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- ¼ cup parsley leaves, loosely packed
- ¾ tsp. salt
- ½ tsp. dried coriander
- ¼ tsp. pepper
- 8 cups chopped romaine lettuce
- 3 cups low-sodium chicken stock
- 2 Tbsp. Greek yogurt
- Slice leeks in half lengthwise. Rinse thoroughly, then discard the root, rough outer edges, and green leafy top. Chop the white and light green portions and set aside.
- In a medium or large stockpot, heat the olive oil. Cook leeks and garlic over medium heat, stirring, for 3 to 5 minutes. Add the parsley, salt, coriander and pepper to the pan, cooking for 1 minute longer.
- Add lettuce and chicken stock to the pot and bring to a boil. Reduce heat and simmer, partially covered, until the lettuce is tender, 1 to 2 minutes.
- Transfer the soup in batches to a blender, or use an immersion blender, until all soup is thoroughly pureed and creamy.
- Pour soup back into the pot and stir in the Greek yogurt. Heat, stirring, over medium heat, 1 to 2 minutes. Serve immediately.