- 1 lb fresh leeks (I wasn't sure how much 1 lb was so I chopped all 3 stalks of my leeks. That's just too much leek. I ended up setting aside about 1/3 of my bowl. Not sure what I'm gonna do with those leeks just yet)
- 1-1 1/2 lbs potatoes, diced
- 2 bay leaves
- 20 black peppercorns
- 4 sprigs fresh thyme
- 2 tablespoons butter
- 5 cups organic chicken stock (I used vegetable stock for my vegetarian husband)
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 cup whole milk
- plain yogurt
- parsley or chives
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. (I just used my handy dandy hand immersion blender. It works great and you don't have to wash the entire giant blender afterwards.) Stir in milk and adjust to taste. (I added much a decent amount more salt and some chili powder to add a little kick). Serve immediately with a big dollop of yogurt and chopped parsley/chives (I forgot the parsley/chives so it didn't look as pretty but was still really delicious).
The soup. I didn't take a picture of mine cause my camera phone was full. Plus this turned out way prettier than mine :)
The recipe was really easy to follow and it took me very little time to prepare. I think I'm definitely going to have to test some more kiss my spatula recipes this month.
Any recipes you are want to share?