Instructions: In large saucepan, combine 4 cups water, leeks, beets, potatoes, garlic, salt and pepper; bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, for 50 to 60 minutes or until beets are tender.

Transfer to blender in batches and puree until smooth. Stir in milk.

(Soup can be cooled, covered and refrigerated for up to 1 day.) Return to pot; gently heat through. Ladle into warmed bowls; swirl in dollop of yogurt and garnish with onion.

Makes 8 servings.

Note: If lactose intolerant, substitute water for milk and omit yogurt.

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