Kids Dish

This is a hearty winter soup that’s fairly quick to make and has room for endless variations. Most importantly, the toddler will eat it. When I’m pressed for time I make the recipe as written. The rest of the time I’ll add other veggies and herbs or bacon to jazz it up. Here’s the basic recipe using veggies from my CSA. I’ll add some variations at the end.

Potato Soup

In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the broth and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. Use an immersion blender to blend a portion or all of the soup depending on your preference. Mix in the herbs and add salt and pepper to taste.

Variations:
If you like bacon in your soup, fry five or six strips of bacon in the large heavy saucepan. Drain the bacon on a paper towel lined plate reserving one tablespoon of bacon grease. Add the leeks to the bacon grease and cook for two minutes. Add the butter and cook until softened, 6 or 8 minutes more. Follow the recipe as written then crumble the bacon on top of each bowl of soup. Rosemary works especially well with the bacon.

Like your soup creamy? Add ½ teaspoon of nutmeg and a cup of yogurt, sour cream or heavy cream to the soup just before serving. Use chives instead of the other herbs. If you’re feeling especially daring, serve the soup chilled and call it Vichyssoise.

Feel like it’s just not soup without onion or garlic? Chop a small onion and mince a few cloves of garlic and sauté them with the leeks.