- 3 leeks
- 1 onion
- 3 tbsp butter
- 3 medium potatoes
- 1 vegetable bouillon cube
- 1 bay leaf
- a pinch of salt and pepper, or to taste
- 1/2 cup of milk
Slice leeks and chop onion. Heat butter in a saucepan on low heat. Stir in leeks and onion, them put a lid on the pan. Cook them for 8-10 minutes, stirring frequently. When they are soft, turn off the heat. Peel and cut potatoes into chunks. Put bouillon cube, potatoes, and bay leaf in pan with leeks and onions. Add 2 cups of boiling water. Cook until potatoes are soft, 15 to 20 minutes. Remove bay leaf and let the soup cool. Blend soup in a food processor, one half at a time. For hot soup, gently reheat, for cold, chill.
- Read the directions
- Operate the food processor
- Everything else
Everyone except Maurene loved the soup. Maurene is still suspicious of foods that look like baby food. She is a big girl now and can feed herself. Why in the world would we think she would want to feed herself something that resembles that stuff mom used to make her eat.
While this soup has little besides potatoes and onions in it I would still consider the recipe healthy. We do not eat many potatoes in this house so it is not something I feel we need to cut back on. If your family already consumes potatoes in sufficient quantity, don't despair, we will bring you more wonderfully healthy recipes this month to get your children cooking with you.
And we will introduce you to the wonderful idea of Eating Rainbows. Look for more information on that subject this week. Audrey and Maurene are changed children because of Kia Robertson and her Rainbow Bunch.