The My-boy-just-ate-five-vegetables-and-didn't-even-know-it Soup Recipe...

Also know as Potato Leek cheddar soup.

Fran and I have been on a mission to try and expand our meal choices lately.  We seem to gravitate to the same old standbys night after night.

Blah.

Well, the other day Fran was talking about when he worked at a local Inn as a prep cook.  He was reminiscing about this potato leek soup and pretty much drooling over the memory.  So I asked him what he put into it.

Cheddar cheese that would stick to the spoon...Mmmm!
Creamy potatoes.....ahhhh!
Milk....oh yes!
garlic....mmm hmm!
and Leeks.....Hmmm?  What are leeks?

I had never had, nor desired to have leeks.  I had seen them in the grocery store and quickly passed them by in exchange for broccoli.  They just looked too funny.  Three stalks bundled up with a rubber band, standing on edge...slimy and smelling like onions, but looking like scallions on steroids.

Um, thanks, but no thanks.

But as soon as Fran convinced me of their yummy super powers...their integral relation to this soup I was all for giving it a go.

So, yesterday after school Eben and I went in search of the leek-ness monster.  We found it in the produce isle and as I picked it up from the shelf Eben chided in with a helpful....


"Uh Mommy.  I am NOT eating that.  No way."

So I stealthily shoved it into the bottom of the cart and sent him on his way to pick out some gummy bears (the only reason he wanted to come to the store anyway).


We got home and I enticed Eben into atleast helping me to cook.  He loves to chop.

I handed him one of the stalks and he helped me to peel the outer leaves off and then cut it into thin coins of leek.

His eyes began to water, just like cutting an onion and so I cut up the rest of the vegetables.  We put them all into a big pan and sauteed them until they were slightly tender.

We then added the broth and the milk and 1/2 and 1/2 and let it simmer on medium-low for 20 minutes.

Once everything was soft I asked Eben to help me and use the immersion blender to make it super smooth.

And to MAKE the carrots, leeks, garlic, and onions make friends with the potatoes.

*WINK*

We grated cheddar cheese and Neufatchel cheese into the smooth gooey-ness and blended that in as well.

(No, I did NOT make this bread...I WISH that I knew how to though.)

I popped a loaf of bread into the oven for dunking 

And some bacon into a pan for crumbling and we had a dinner made in heaven for a family of three very chilly souls.


And our little boy forgot all about the vegetables that went into the pot, and ended up licking the bowl.

Twice.

So, if you have a finicky vegetable eater on your hands, I will share the recipe with you.

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Potato leek cheddar soup

Modified version of this one from Epicurious

• 1/2 stick butter
• 1 large leek the whole thing except for the roots, thinly sliced
• 1 large garlic clove crushed
• 4 large potatoes peeled and cubed
• 1 large carrot, peeled and cubed
• 4 cups chicken broth
• Salt and pepper to taste

• 2 cups 1% milk
• 4 ounces neufatchel cheese
• 1 cup grated sharp cheddar cheese
• 1/4 cup 1/2&1/2
• 1 small onion diced tiny

 Follow the steps above, ladle into big bowls and sit down for some heart goodness.

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I have another baby gift to make and then Fran and I are going cross country skiing this afternoon....I can't wait.

I hope that you all have as nice a day I anticipate.

Hugs, Julia