Market Day Potato and Leek Soup
Ready in : 45 mins
Market Day Potato and Leek Soup takes about 45 minutes from beginning to end. One serving contains 226 calories, 9g of protein, and 7g of fat. For $1.33 per serving, you get a hor d'oeuvre that serves 6. It is brought to you by Foodista. It will be a hit at your Autumn event. 1 person were glad they tried this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up yogurt, chicken stock, bay leaves, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is solid.
Ingredients
leeks
1 pound
potatoes
1 pound
bay leaves
2
peppercorns
20
thyme
4 sprigs
butter
2 tablespoons
chicken stock
5 cups
salt
1.5 teaspoons
pepper
0.75 teaspoon
milk
0.5 cup
yogurt
6 servings
parsley
6 servings
Cooking in Steps
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1Halve the white portions of the leeks lengthwise and rinse under cold running water. Clean thoroughly. Slice thinly crosswise and set aside. Prepare bouquet garni by placing bay leaves, peppercorns and thyme together in a small piece of cheesecloth. Bundle and tie with string. Set aside.
bouquet garni
peppercorns
bay leaves
leek
thyme
water
cheesecloth -
2In a large pot over medium heat, melt butter.
butter
pot -
3Add the chopped leeks and cook until wilted, about 5 minutes.
leek
-
4Add the reserved bouquet garni, chicken stock, potatoes, salt and pepper, and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart.
salt and pepper
bouquet garni
chicken stock
potato
-
5Remove the bouquet garni. Working in small batches, puree the soup in a blender. Secure lid tightly and place towel over lid for extra protection. Stir in milk and adjust to taste.
bouquet garni
milk
blender -
6Serve immediately with a big dollop of yogurt and chopped parsley/chives.
parsley
chives
yogurt
