Market Day Potato And Leek Soup – a delicious recipe with leeks, potatoes, bay leaves, black, thyme, butter. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Halve 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.
2
In a large pot over medium heat, melt butter. Add the chopped leeks and cook until wilted, about 5 minutes. Add 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.
3
Remove 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. Serve immediately with a big dollop of yogurt and chopped parsley/chives.
812
kcal
Calories
19
g
Fat
52
g
Carbs
102
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 pound leeks fresh, 1 pound potatoes diced, 2 bay leaves, 20 black peppercorns, and more.
Yes, Market Day Potato And Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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