Okay take out the word ‘leek' and this soup will suddenly become totally appealing to kids! Plus lets be real it sounds like an amazing dinner for you too.

 

Ingredients: 

21/2 # leeks, white and light green parts only

2 bay leaves

4 large springs fresh thyme

4 large sprigs fresh sage

4 large springs parsley

1 handful celery leaves

4 TBSP unsalted butter or olive oil

2 cloves garlic, peeled and thinly sliced

8 cups vegetable stock

1 TBSP Kosher salt

1 TBSP black pepper

13/4  Yukon gold potatoes, halved and thinly sliced

Halve the leeks lengthwise and rinse away any grit.  Melt the butter or heat the olive oil in a large pot over medium heat.  Stir in the leeks and cook, stirring frequently, until the leeks are soft and golden - 10-15 minutes.  Stir in the garlic for the last 3 minutes.  Stir in stock , the herbs, salt , pepper.  Bring to a boil over high heat, reduce immediately and simmer for 5 minutes.  Add the potatoes and simmer until potatoes are very soft, about 45 minutes.

Taste and adjust seasoning.I pureed about 2 cups of the soup and added it back in to the pot.

Recipe courtesy of The NY Times