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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:47%

Spoonacular Score: 47%

 

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 pound
1 pound fresh leeks
fresh leeks
1 pound
1 pound 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 cup
0.5 cup whole milk
whole milk
some
some plain yogurt
plain yogurt
some
some parsley
parsley
1 pound fresh leeks
1 pound
fresh leeks
1 pound diced potatoes
1 pound
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 cup whole milk
0.5 cup
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

Nutritional Information

Quickview
224k Calories
8g Protein
7g Total Fat
32g Carbs
11% Health Score
Limit These
Calories
224k
11%

Fat
7g
11%

  Saturated Fat
3g
22%

Carbohydrates
32g
11%

  Sugar
7g
9%

Cholesterol
18mg
6%

Sodium
929mg
40%

Get Enough Of These
Protein
8g
17%

Vitamin K
49µg
47%

Vitamin C
26mg
32%

Vitamin A
1510IU
30%

Manganese
0.57mg
29%

Vitamin B6
0.53mg
27%

Vitamin B3
4mg
22%

Potassium
708mg
20%

Folate
73µg
18%

Iron
2mg
16%

Vitamin B2
0.26mg
15%

Copper
0.3mg
15%

Phosphorus
143mg
14%

Fiber
3g
13%

Magnesium
51mg
13%

Vitamin B1
0.19mg
12%

Calcium
90mg
9%

Selenium
6µg
9%

Vitamin E
0.9mg
6%

Zinc
0.7mg
5%

Vitamin B5
0.42mg
4%

Vitamin D
0.33µg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need

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