Did you see any of the Meals Kids Love series, put on by Jenny over at The Southern Institute for Domestic Arts and Crafts? There are some great looking meals over there. We tried the Thai noodles and the lemon pepper talapia, which were [mostly] a hit. If you don’t include the fact that my fifteen-month-old wouldn’t even touch them. At all. [Picture me pulling out my hair, as this happens nearly every meal…. grr]
To share in the fun, Jenny is hosting a link-up, so I thought I’d hop over there with a meal that we love at our house.
Potato Leek Soup
2 sprigs rosemary
1 bunch parsley
1-2 carrots and/or 4 parsnips
6-8 large potatoes [not the huge baking potatoes]
2 cloves garlic
2 cups water
2 cups low sodium vegetable or chicken broth
2 cups milk
1 cup sour cream
salt/pepper to taste
This recipe is super easy and quick, and it can be altered to fit your family. I tend to not actually follow recipes, so I just threw this together one night, and every time I make it, it’s a bit different. So if you don’t have these exact ingredients, don’t panic – you can probably wing it and come up with something yummy.
Chop up the veggies – I don’t peel carrots, parsnips, or potatoes, just wash them. There are so many good nutrients in the skin that you don’t want to miss out on. If you’ve never worked with leeks before, cut off the ends, and then slice them lengthwise. Wash them once they are sliced, so you can get all the little dirtilies that might be hiding inside. Normally, when you cook with leeks, you just use the white end, but when making soup, you can use the entire thing. Throw all the veggies in the pot or crockpot.
Chop up the garlic cloves, rosemary, and parsley. Throw them in the pot as well.
Add all the liquid to the pot, as well as some salt/pepper.
This is my favorite broth to use. So, so yummy. I’ve made this soup with either vegetable or chicken broth, and both turn out great. If you are a dairy-free family, you can easily leave out the milk here, just add more broth and/or water.
If you are going to cook this in a slow cooker, you could cook it all day on low, or 4 hours on high. If you are doing this on the stove, it usually takes about 45 minutes. [If you are really short on time, saute the veggies for a little bit before adding the liquid, and the soup should be cooked even faster.]
After everything is all cooked, add the sour cream and blend with an immersion blender. If your kids have an aversion to anything green (because this does have a green tint to it!), adding more sour cream will cover that up. You could even skip the sour cream all together, but I like the little bit of creaminess it gives the soup. Sometimes I don’t add much at all, other times I add more.
Loved by even the pickiest of eaters!
Delicious! If your kids don’t like the texture of soup, my youngest loves to eat this mixed with quinoa (which also adds some protein).
This does make a LOT of soup – enough for our family, plus leftovers, plus some to freeze. Which I always do, because it will make a super fast meal on those “um, it’s 5:00 and I haven’t even thought about dinner yet” nights.