For the month of February Parents® magazine shared a tasty and healthy recipe to encourage kids on trying new meals. Potato-Leek Soup is a dish the kids will like, guaranteed. This soup is mild-tasting and veggies or beans can be added once the kids are on board with it. Here is the recipe.
Active Time 25 minutes
Total Time: 55 minutes
Makes 4 servings
2 Tbs. olive oil
2 cups leeks, thinly sliced
1 celery stalk, thinly sliced
½ cup chopped onion
2 cloves garlic, minced
1 qt. low-sodium chicken or vegetable stock
1lb. russet potatoes, peeled and cut into 1-in. pieces
1 bay leaf
½ tsp. salt
Ground black pepper, to taste
2 Tbs. chopped fresh parsley
1. In a 6-qt. pot, heat oil on low. Add leeks, celery onion, and garlic. Cook until vegetables are tender, about 7 minutes. Add stock, potatoes, and bay leaf; bring to a boil. Simmer until potatoes are tender, about 12 minutes.
2. Remove and discard bay leaf. Let soup cool slightly. Transfer soup to a blender or food processor. Cover and blend or process until smooth.
3. Return soup to pot. Season to taste with salt and pepper; heat through. Serve soup in bowls and garnish with parsley.