We have always loved soup in this house especially Leek & Potato soup. The creamier the better we always say in this house. We also are all about changing things up and creating new things to eat. So we sweetened my version of Leek & Potato soup up with sweet potatoes instead of normal potatoes. It came out just as cream and just as smooth and delicious as it’s original version. OK, actually I prefer this version more. No horns tooting though.
What I love most about soup is that it can be served so many different ways. It can be a starter or a main meal. It can be dressed with creme fraiche, chives and almonds like I have done or just a little salt and pepper on top. Serve it in a cup or a bowl with a spoon. The ideas, options, and styles are endless with soup.
I was always skeptical my kids wouldn’t like soup. I never remember having soup as a kid myself but when I started weaning my kids I thought isn’t puree close to soup style anyways. So I started making my soups really thick and chunky at first which is great for autumn/winter soups for comfort. Then I thinned them out more and more. Now they love the lighter spring/summer soups as much as my hearty autumn/winter soups. We make all kinds of combinations too. I think they secret just like helping me wash, chop, and blend vegetables but either way they still eat it.
Sadly my recipe plugin hates me this week and won’t work so I will type it out here for you and come back and update when it’s back working. Apologies for the inconvenience.
Sweet Leek & Potato Soup:
3 large leeks
1 medium onion, diced
2 small sweet potatoes, peeled and diced
1 medium potato, peeled and diced
875ml vegetable stock
Salt and black pepper
Crème fraiche to top
Almonds, diced to top
Garnished with fresh chives
Cut leeks, removing outer layer
Split them once lengthways and slice them fine
In a large saucepan, melt the butter, add the leeks, onions and potatoes, stir to coat
Season with salt & pepper, then cover and let the vegetables sweat on low heat for 12-15 minutes
Next add the stock & milk, bring to simmer, cover for 15-20 mins or until the vegetables are soft
Careful not to boil over
Let it cool a bit before blending to a purée
Reheat slowly while cutting up a handful almonds
Add almonds, a swirl of crème fraîche and sprinkle with freshly snipped chives or parsley.
Serves 8, (takes 45 mins to prep and make).
What is your favorite soup to make at home? Do you have different soups for different seasons? Check out my pinterst boards below full of Autumn/Winter Soup and Spring/Summer Soups to try out. Why not pin this one using the photo below to add to your own pinterest boards for later. Let me know what you think if you try my recipes out by tagging me on social media @letstalkmommy I would love to hear about it or see your version!
Linking up #RecipeoftheWeek