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Market Day Potato and Leek Soup

 
One serving costs about $1.19

$1.19 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup
spoonacular Score:46%

Spoonacular Score: 46%

 

Market Day Potato and Leek Soup might be just the soup you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 210 calories, 9g of protein, and 7g of fat per serving. This recipe serves 6 and costs $1.19 per serving. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up peppercorns, potatoes, thyme, and a few other things to make it today. Autumn will be even more special with this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 45%, this dish is solid. Similar recipes include Potato Leek Soup | Perfect for a Cold Winter Day, Market Day Pumpkin Cheesecake, and Potato Leek Soup.

Ingredients

Servings:
1 lb
1 lb fresh leeks
fresh leeks
1 lb
1 lb diced potatoes
diced potatoes
2
2  bay leaves
bay leaves
20
20  black peppercorns
black peppercorns
4 sprigs
4 sprigs fresh thyme
fresh thyme
2 Tbsps
2 Tbsps butter
butter
5 cups
5 cups chicken stock
chicken stock
1.5 tsps
1.5 tsps salt
salt
0.75 tsps
0.75 tsps pepper
pepper
0.5 cups
0.5 cups whole milk
whole milk
some
some plain yogurt
plain yogurt
some
some parsley
parsley
1 lb fresh leeks
1 lb
fresh leeks
1 lb diced potatoes
1 lb
diced potatoes
2  bay leaves
2
bay leaves
20  black peppercorns
20
black peppercorns
4 sprigs fresh thyme
4 sprigs
fresh thyme
2 Tbsps butter
2 Tbsps
butter
5 cups chicken stock
5 cups
chicken stock
1.5 tsps salt
1.5 tsps
salt
0.75 tsps pepper
0.75 tsps
pepper
0.5 cups whole milk
0.5 cups
whole milk
some plain yogurt
some
plain yogurt
some parsley
some
parsley

Equipment

cheesecloth
cheesecloth
blender
blender
pot
pot
cheesecloth
cheesecloth
blender
blender
pot
pot


Instructions

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. 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. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.19
Ingredient
1 pound fresh leeks
1 pound diced potatoes
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
5 cups chicken stock
¾ teaspoons pepper
½ cups whole milk
some parsley
Price
$1.70
$0.60
$0.04
$0.10
$0.21
$0.24
$3.86
$0.04
$0.17
$0.16
$7.13

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
210 Calories
8g Protein
7g Total Fat
28g Carbs
11% Health Score
Limit These
Calories
210
11%

Fat
7g
11%

  Saturated Fat
3g
22%

Carbohydrates
28g
10%

  Sugar
7g
8%

Cholesterol
18mg
6%

Sodium
932mg
41%

Get Enough Of These
Protein
8g
18%

Vitamin K
48µg
46%

Manganese
0.91mg
46%

Vitamin A
1509IU
30%

Copper
0.54mg
27%

Iron
4mg
26%

Vitamin B6
0.49mg
25%

Vitamin C
20mg
24%

Vitamin B3
4mg
22%

Potassium
702mg
20%

Folate
73µg
18%

Vitamin B2
0.26mg
15%

Fiber
3g
14%

Phosphorus
129mg
13%

Magnesium
51mg
13%

Calcium
104mg
10%

Vitamin B1
0.14mg
9%

Selenium
6µg
9%

Vitamin E
0.89mg
6%

Zinc
0.74mg
5%

Vitamin B5
0.43mg
4%

Vitamin D
0.33µg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need

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