Market Day Potato and Leek Soup Recipe

Halve the white portions of the leeks lengthwise, then rinse them thoroughly under cold running water to remove any grit. Slice them thinly crosswise and set aside.

For the bouquet garni, gather the 2 bay leaves, 20 peppercorns, and 4 sprigs thyme. Place them in a small piece of cheesecloth, then bundle and tie it securely with string. This makes it easy to remove later.

Carefully remove and discard the bouquet garni from the soup. Working in small batches, transfer the soup to a blender. Secure the lid tightly and, for safety, place a towel over the lid while blending hot liquids.

Purée until smooth, then return the soup to the pot. Stir in the 1/2 cup of milk and taste, adjusting the seasoning if needed.