Market Day Potato and Leek Soup

Ingredients

• •1 pound leeks
• •1 pound potatoes
• •2 bay leaves
• •20 peppercorns
• •4 sprigs thyme
• •2 tablespoons butter
• •5 cups chicken stock
• •1½ teaspoons salt
• •¾ teaspoon pepper
• •½ cup milk
• •yogurt
• •parsley

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Method

From foodista.com — read the original

1. 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.
2. 2In a large pot over medium heat, melt butter.
3. 3Add the chopped leeks and cook until wilted, about 5 minutes.
4. 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.
5. 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.
6. 6Serve immediately with a big dollop of yogurt and chopped parsley/chives.