No matter what the weather, my family eats soup. I find soup to be an easy way to get my children to eat their veggies. This potato leek soup is a favorite of my kids, and a great way to use up leeks from the garden. It is adapted from the Horn of the Moon cookbook, and of course, organic ingredients are a must!

Vegetarian Potato Leek Soup

Boil in large pot

• 6 cups of water or vegetarian stock

Add

• 6 cups diced potatoes (leave the skins on for optimal nutrition)

Cover and cook for 25 minutes until tender. Turn off the heat, then puree 3/4 of the potatoes and stock in a blender. Add the pureed potatoes back to the pot.

Melt in a cast iron skillet

• 2 Tablespoons butter
  

Saute until coated in butter

• 2 cups thinly sliced leeks (don’t use the tough upper part)
• 1 cup chopped celery
• 1 teaspoon thyme
• 1 1/2 teaspoons dried dill

Cover and cook on low heat for about 15 minutes until the leeks are tender. Add to the soup pot, along with

• 1 teaspoon salt
• black pepper to taste

In the same cast iron skillet, melt and toast for about one minute on low heat

• 2 Tablespoons butter
• 2 Tablespoons whole wheat flour

Whisk in

• 1 cup heavy cream

Add to soup, along with

• 1/2 cup minced fresh parsley

Simmer for 15 minutes uncovered, then serve.

This soup does thicken as it sits, so if you save some for leftovers, you may need to thin it with water.

Image: Dallas News

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