Potato and Leek Soup

I took my inspiration from here: http://www.foodnetwork.ca/recipes/Soup/Potatoes/recipe.html?dishid=7172 but tweaked it to be dairy free. It turned out really good. I’ve never had potato and leek soup before though, so I don’t have anything to compare it to, but I thought it was delicious.

Oh, and I had bought GIANT leeks at the farmers market on Saturday, seriously, these things were taller then my three year old, it was awesome.

Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 4

Potato and Leek Soup

Ingredients

• 3 tablespoons oil (I used olive oil) (45 ml)
• 1 onion, chopped
• 1 1/2 cups leeks, white part and a little green, sliced thinly (325 ml)
• 3 Yukon Gold potatoes
• 6 cups chicken stock (I used vegetable stock)  (1.5 L)
• 3 bay leaves
• 2 sprigs of fresh thyme
• 1/2 Juice of 1/2 lemon
• Salt and pepper

Directions

1. Heat the oil in a large soup pot over medium high heat. Add onions and leeks and sauté until soft, about 3 minutes. Add potatoes, season and stir. Add the stock, bay leaves and thyme and cook until potatoes are very soft. Puree soup in a blender or food processor, adding lemon juice and seasoning to taste.

I also only purred half the soup. Which thickened it up but still had some chunks of potato and leek to eat, which makes me feel fuller – I know it’s all in my head.

Oven roasted Veggie medley

I’ve been making this for years now, I love how veggies taste when they are roasted. Arrange vegetables into rainbows/pictures and you’d be surprised how kids react to eating their vegetables!

Oven roasted Veggie medley

Use and combination of your and your child’s favourite veggies, and try some new ones. Unpeeled,  washed and cut into bite sized pieces: eggplant, potatoes, onion, summer squash, bell peppers, mushrooms, asparagus, parsnips, carrots, or green beans (or anything else!) toss with crushed garlic cloves and olive oil and sprinkle with spices of your choice (ie rosemary, oregano, tarragon and basil) spread in roasting pan in single layers and roast for 20-25 minutes at 400 degrees until veggies are tender and slightly brown, (you’re supposed to stir occasionally, but I rarely do and it still works.) Salt and pepper to taste and serve warm with dinner and use cold for the next day’s salad.